Ingredients and Method to make Palak Kofta curry
For the Koftas (Vegetable balls)
3 medium potatoes cooked until soft
1/4 cup rolled oats dry roasted and powdered fine
2 heaped tbsp flax meal (powdered flax seeds)
2 slices wheat or oat bread
1/4 tsp salt
a few drops of oil to cook the balls
Cook the potatoes until soft. Cool, peel and mash the potatoes.
Dry roast rolled oats,
cool and powder in a spice grinder/ mixer/ blender until mostly fine
and add to the mashed potatoes. Add flax seed meal and salt to the
mashed potatoes and mix well.
Dip the bread slices in a
bowl of water, remove immediately, strain and add the bread to the
potatoes and mix well. Make small lime sized balls with the potato
mixture. Heat an aebleskiver pan (appa kaarai) on medium heat and add a
couple of drops of oil in each mold. If you want to see a picture of a
appa kaarai check out this link.
Add one ball into each mold and allow to cook on medium heat turning in
between to ensure even cooking, when it turns golden brown remove and
keep aside. For a little quicker cooking add about 1/4 tsp oil per mold
and it cooks much faster that way. But make sure to keep the heat on
medium while the koftas cook. Proceed with the rest of the koftas in the
same manner.
For the Spinach (Palak) Gravy
5 cups packed spinach leaves ( I used baby spinach) (palak)
1/4 cup broken cashews soaked in sufficient water for at least 30 mins
1 red onion cut fine and ground to a paste
3 tbsp tomato paste
1/2 inch ginger
2 Thai or Indian variety green chilies (or to taste)
1 clove garlic (optional)
salt to taste
1/2 tsp garam masala (or to taste)( for the recipe for homemade garam masala click here)
1/2 tsp chili powder (or to taste) (optional)
1 to 2 tbsp oil
Place
spinach leaves in a heavy bottomed pan with a little water and cook
until soft. Remove from heat, cool and puree until mostly smooth.
Cut onion finely and grind to a paste. Grind ginger, garlic and green chilies to a smooth paste and keep aside.
Grind cashew with a little water to a smooth paste and keep aside.
Heat
oil in the same pan and add the ground onion paste and saute until it
looses its raw smell and cooks well. Do this on low to medium low heat
and take your time with this step to ensure the onion cooks well. Then
add ginger, garlic green chili paste and stir a few times. Then add
tomato paste and stir for a few seconds. Add garam masala, stir a couple
of times. Then add pureed spinach, salt to taste, chili powder if using
and simmer for a couple of minutes.
Add cashew paste,
add water to achieve required consistency and simmer for another minute
or so for the flavors to mingle on low to medium low heat.
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Add
the koftas just before serving and serve hot with plain steamed rice,
jeera rice, or pulao or any kind of Indian flat bread like rotis/
chapathis/ parathas.
