Palak Kofta Curry – Fried Spinach Dumplings Curry

For Spincah Koftas:

• 2 cups spinach, chopped and boiled (palak)
• 1/2 cup onion, chopped
• 2 potatoes, peeled, boiled & mashed
• 2 tablespoons gram flour (besan)
• 2 fresh bread slices, crumbled
• 1/4 teaspoon ginger garlic paste
• 1/4 teaspoon red chili powder
• 1/4 teaspoon cumin seeds
• Salt to taste
• 2 tablespoons bread crumbs
• 1 teaspoon cilantro (coriander) leaves, chopped

For Kofta Batter:

• 5 tablespoons all-purpose flour (maida)
• 5 tablespoons milk
• A pinch of salt
• A pinch of black pepper (kali mirch) powder
• For Frying Koftas:
• Cooking oil for deep frying

For Gravy:

• 3 tablespoons vegetable oil
• 1 bay leaf (tej patta)
• 1 teaspoon cumin seeds (jeera)
• 1/2 cup onion paste (pyaaj ka paste)
• 1 large-sized tomato (tamater), chopped
• 2 tablespoons ginger-garlic paste (adrak lehsun ka paste)
• 2 small-sized green chilies (hari mirch), chopped
• 1 teaspoon red chili powder (lal mirch powder)
• 1/4 teaspoon turmeric powder (haldi powder)
• 1/4 teaspoon garam masala powder
• 2 teaspoons coriander powder (dhania powder)
• 3 tablespoons desiccated coconut, or freshly grated coconut
• 1 cup milk
• 2 teaspoons cilantro (coriander) leaves, chopped
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Salt as per taste
• 1 teaspoon sugar (optional)

Making Spinach Kofta:

1. Squeeze out the water from spinach and add it to a large mixing bowl. (You can use discarded spinach water in the gravy, or add it to the chapati dough)
2. Add all the kofta ingredients, except bread crumbs to the mixing bowl, and mix well.
3. Make 6-7 lemon sized balls, and roll them over bread crumbs.
4. In another bowl, mix all the batter ingredients, and make a smooth batter.
5. Heat oil in a pan.
6. When the oil is hot, dip spinach balls into the batter and deep fry them. (You can also bake them at 200°C preheated oven for about 12-15 minutes or until golden and cooked through).
7. Drain onto an absorbent paper and keep aside. Your koftas are ready. Keep them aside

Making Spinach Kofta Gravy:

1. Heat cooking oil in a saucepan over medium heat.
2. Add bay leaf and cumin seeds, and sauté for a few seconds.
3. Now add onion paste, ginger-garlic paste and saute for around 5 minutes, or till they change color.
4. Add chopped tomato and cook for 3 minutes.
5. Now, add the chili powder, coriander powder, turmeric powder, and salt.
6. Mix well and fry for 3-4 minutes.
7. Add coconut and cook for 2 minutes.
8. Now add the milk, sugar, chopped coriander leaves, Kasuri methi, and garam masala powder. Mix well.
9. Cover the pan and boil the gravy for at least 10 to 15 minutes on medium heat.
10. Adjust the consistency according to your liking. Gravy is ready.

Serving:

1. Add spinach koftas to the hot gravy and turn off the heat. Garnish with coconut.
2. Serve spinach kofta curry hot with jeera rice, naan, or any of your favorite breads.