Palak Kofta – Vegetable Balls Served In Creamy Spinach Sauce
Palak Kofta is one such rich Mughalai dish where koftas which are balls made with spinach,potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce prepared with spinach,onions,tomatoes and cashewnut paste. Its a labor intensive dish but its worth the effort and makes a great main course party dish and goes well with butter naan and rotis.
Palak Kofta Recipe
Add the tomato puree and let it cook over slow fire till the ghee seperates.
Add the palak paste and the cashewnut paste and combine .Add a cup of water and salt.Cover and cook for 10-12 minutes on low heat.Stir once in a while.
Lastly add the garam masala and mix well.Turn off heat.
Just before serving,spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan.If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.
This recipe with soft melt-in-the-mouth koftas served in an aromatic and rich gravy is an absolutely tantilising , irresistable dish that will have your family or guests licking their fingers.