Veg Kofta in Palak Gravy, Indian Vegetarian Recipe(Updated)
The word Kofta means balls made of ground meat. The earliest recipes originated in the Arabs cookbook and later moved to India, and that is when Nargis Kofta was first invented and served at the Moghul court.The word Kofta itself sounds royal, and today we're making veg kofta, a grand royal dish with palak gravy. This veg kofta is a tasty, easy, and quick-to-make recipe on any occasion.The veg koftas are a delightful blend of paneer and mixed vegetables. These soft koftas, crafted from paneer and vegetables, are delicately bathed in a rich, creamy palak gravy, creating a delectable and appealing dish perfectly with roti or chapati. Your taste buds are sure to be delighted by this mouth-watering treat.For best results, firstly prepare the gravy, and later fry the koftas. You can prepare the gravy base and koftas well in advance and keep them ready. Just keep in mind to maintain the kofta's texture and prevent them from sogginess, add them to the gravy just before serving the dish.
1cupPalak puree 3 bunches of spinach blanched in water
Tomato puree2 tomato boiled and grinded
2tbspGhee
Paste of 2 green chilies, ½ inch ginger, and fresh coriander
¼tspAsafoetida
¼tspTurmeric powder
½tbspChili powder
½tbspCoriander powder
1tbspDry fenugreek leaves
1tspGram masala
2tbspFresh cream
Salt to taste
Instructions
Spinach Gravy Preparation
Add water and 1 tsp salt to a pan. Add three bunches of spinach. Boil for a minute.
Drain and transfer the spinach into ice water for a few minutes.
Squeeze out the excess water from the spinach. Transfer it to a grinding jar.
Blend it to a smooth paste.
Add two tbsp ghee and a paste of two green chilies, ½ inch ginger, and fresh coriander to a pan. Saute for a minute
Add all spices - ¼ tsp asafoetida, ¼ tsp Turmeric powder, ½ tbsp red chili powder, ½ tbsp coriander powder. Saute for a minute.
The mixture will release the ghee.
Add tomato puree and salt as per taste.
Cover with the lid and simmer for 10 minutes.
Add 1 cup spinach puree and mix it well.
Add 1 tbsp dry fenugreek leaves and a little salt (only for spinach). Mix it well.
Add 1 tsp garam masala and mix it well.
Cover with the lid and simmer for 5 minutes.
Kofta Preparation
Add one cup of grated paneer to a mixing bowl.
Add all veggies - ¼ cup boiled peas, ¼ cup carrot, ¼ cup cauliflower.
Add 1 tbsp chili-ginger paste, some fresh coriander, ½ tsp rock or black salt, ½ tsp chat masala, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp garam masala, a little salt, and 1½ tbsp cornflour.
Mix all the ingredients well. Take some portion of the mixture in your hand. Roll and give a cylindrical shape.
Gently transfer them to medium-hot oil. Fry on both sides till golden in color on a medium flame.
Drain and transfer them to another plate.
Assembling.
Place the kofta one by one over the serving plate.
Spread the prepared spinach gravy on each kofta.
Top it with some fresh cream.
Serve this veg kofta hot with roti or chapati, salad, raita, and papad.
Notes
Suggest frying one kofta to check if it opens up while frying. If it does, add some cornflour for binding.
Fry a few koftas at a time.
Always add koftas to the gravy just before serving.
Keep the spinach gravy and koftas ready in advance. Before serving warm the spinach gravy, add koftas and serve hot immediately.