Palak Besan Kay Koftay Recipe

A fresh take on the regular kofta (meatballs), where the meat is replaced with shredded spinach. An excellent way to disguise the extremely nutritious iron-rich spinach for picky eaters!

An excellent way to disguise the extremely nutritious iron-rich spinach for picky eaters!

 

  • Prepare in: 20 mins

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Ingredients

  • 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

Method

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.

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