- For Gravy
- Oil : half cup
- Onion (sliced) : 1/2 medium sized
- National Ginger & Garlic Paste : 1 teaspoon
- National Chili Powder : 1 teaspoon
- National Turmeric Powder : 1 tablespoon
- National Iodized Salt : to taste
- Yogurt : 1 cup
- Besan (Gram Flour) : 5 tablespoons
- Desiccated Coconut : 2 tablespoons
- For Koftay
- Spinach (finely chopped) : 1/2 kg
- Besan (Gram Flour) : 1 cup (or enough to bind)
- Onion (finely chopped) : 1 medium
- Green Chili (finely chopped) : 5 pods
- National Iodized Salt : 1/2 teaspoon / to taste
Heat oil and cook the onions till translucent.
Now add National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, and National Iodized Salt.
Whisk together yogurt, 5 tbsp besan, National Chili Powder, National Turmeric Powder, National Iodized Salt and 6 cups of water. Add this to the onion mixture and cook on a low heat for about 40 minutes.
To make koftay, mash well spinach, onion, green chili & 1 cup besan. Sprinkle National Iodized Salt . If required, use a little water to bind, and make round balls.
Gently drop the palak koftay in 4 cups of boiling water. (enough to submerge koftay) and boil for 2-3 minutes and strain.
Now add the koftas to the gravy and cook. Put it on a dum for 10 minutes.
In a dry fry pan, roast the desiccated coconut till light golden in colour and add to the gravy.
Best served with rice.