Easy Recipe for Delicious Palak Kofta Curry
1. Preparing Ingredients for the Gravy Base
First, you boiled the spinach in water. After boiling, this spinach was blended with an onion, a green chili, and garlic to form a smooth, fine paste.
2. Tomato-Onion Purée
In a separate wok (kadhai), you heated oil and sautéed thinly sliced onions, tomatoes, and red chilies together until well-cooked. This sautéed mixture was cooled and then blended to create a delicious purée (masala base) for the curry.
3. Preparing the Kofta Mixture
To make the koftas, you gathered grated paneer, a little spinach, finely chopped coriander, and green chilies in a large bowl or plate. A small bowl of gram flour (besan) was added, and this entire mixture was kneaded well like dough.
4. Frying the Koftas
Small, round koftas were made from the prepared mixture. These were then deep-fried in hot oil until they became golden and crispy.
5. Finalizing the Curry
A little oil was heated in the same wok, and dry spices (such as jira, haldi, lal mirch, kasri matthi, or namak and hing powder, and other whole spices) were added and lightly sautéed.
Next, the previously prepared tomato-onion purée and the ground spinach paste (which you made earlier) were added to the wok and mixed well.
After the curry came to a boil, the fried koftas were gently added. The dish was then left on a low flame for about 1 minute so the koftas could soak up the curry.
Thus, your hot and delicious Palak Kofta Curry is ready!
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