How to Cook Palak Koftey (Spinach With Meatballs)

How to Cook Palak Koftey (Spinach With Meatballs)

palak-koftey

saag-kofta

Spinach With Meatballs

For 8 people

Ingredients:

To make meatballs:

  • Beef – 1/2 kg
  • Roasted chana – 2 tbsp
  • Cloves – 4
  • White cumin seeds – 1 tbsp
  • Medium sized onions – 2 (lightly chopped)
  • Green coriander – 1 (lightly chopped)
  • Ginger – 1/2 tbsp (chopped)
  • Poppy seeds – 1 tbsp
  • Whole black pepper – 8
  • Black cumin seeds – 1 tbsp
  • Bread slice – 2
  • Mint – 1
  • Red pepper – 3 (lightly chopped)

For gravy:

  • Spinach – 1/2 kg
  • Fenugreek leaves – handful
  • Turmeric powder – 1 tbsp
  • Medium sized onion – 2 (lightly chopped)
  • Garam masala – 1 tbsp
  • Oil – 1 cup
  • Fresh dill leaves – 2 bunch
  • Red pepper – 1 tbsp (crushed)
  • Ginger garlic – 1 tbsp (crushed)
  • Butter – 1 tbsp
  • Salt – to taste
  • Green chilies – 4 whole

Method:

  1. To make meatballs, grind all spices and add crushed bread silces in mince and grind well.
  2. Then add green masala and onions.
  3. Mix and give them a medium sized ball shape.
  4. Then fry in a little bit of oil on low heat.
  5. Chop spinach, fenugreek leaves and dill, and soak in water for half an hour.
  6. After half an hour, drain water and wash thoroughly.
  7. Then add in a pan and cook on low heat.
  8. When water dries, then grind roughly.
  9. Now take a pan, heat up oil and fry onions until golden brown.
  10. Take them out of the oil and spread on a newspaper and crush with hands, mix all spices and return to pan.
  11. Then add grinded spinach, green chilies and meatballs.
  12. Then cook until oil comes on top.
  13. Finally, add butter and green masala.
  14. Put on dum for 5 minutes.
  15. Serve with tandoori nan.





Add a Comment

Your email address will not be published. Required fields are marked *