Palak malai kofta curry

Palak Malai Kofta Curry

Sometime back While reading a magazine I came across an interesting recipe. That's is palak Malai Kofta Curry. It is a combination of two famous dishes. Creamy Malai Koftas in flavourful palak gravy. Two deadly dishes combined together to make another awesome dish.

Malai Kofta Curry and Palak Paneer are two famous north Indian dishes. Malai Kofta Curry originated from Muglai cuisine. While palak paneer is from Punjabi cuisine.

When I prepared this dish every body in family liked the creamy paneer balls in green gravy. I made it again for some guests. They also loved it very much. Here is my version of the Palak Malai Kofta Curry

FOR KOFTAS

Milk- 1/2 lit

Vinegar - 2 to 3 tbsp

Boiled potatoes - 2

Chopped vegetables - 1cup

(Carrot, Cauliflower, Peas, Beans and Capsicum)

Onion- 1small

Garlic- 3 to 4

Ginger- 1/2inch

Salt to taste

Green Chilli -1

Cornflour - 4 to 5tsp

Pepper powder - 1/2tsp

Garam masala - 1/2tsp

Kaju- 7 to 8

Kismish- 7 to 8

Haldi- 1/2tsp

Red chilli - 1/2,tsp

Oil for deep frying

FOR PALAK GRAVY

Palak - 1bunch

Onion- 1medium

Garlic - 5 to 6

Tomato - 1

Ginger- 3/4inch

Green Chilli - 1

Haldi- 1/2tsp

Red Chilli Powder - 1/2tsp

Salt to taste

Sugar- 1/2tsp

Ghee- 1tbsp

Cream - 1tbsp

Garam Masala - 1tsp

Milk- 1/2 cup

Oil- 2tbsp

Zeera- 1/2tsp

Bring the milk to boil and add vinegar to split the milk. Spread a cheese cloth on a colander and strain the split milk. Hang the cloth for 30 mins to drain One can use ready-made paneer for this.

Clean the chopped vegetables properly. In a pressure cooker add vegetables, 1/2 cup of water and salt 1/2 tsp and pressure cook the veggies up to 2 whistles. Let it cool down naturally and strain the veggies up to dry and reserve the stock.

Peel and chop onion and green chilli, grate ginger and garlic and keep aside.  Chop kaju and kismish- and keep aside.

In a mixing bowl add all the ingredients for Koftas except corn flour. Mix properly and make lemon size balls out of it. Spread corn flour on a plate and to roll these balls on it. Deep fry the Koftas. One can make it in appe pan. It will be a healthier version.

FOR GRAVY

Clean and soak palak leaves in water for 10 mins to remove dust and sand. Strain the palak leaves. In a bowl add palak leaves and half of cup of water and boil for 6 to 7 mins.  Then strain the boiled palak and let it cool down a bit. Reserve the water for future use. After cooling down make puree out of the boiled palak.

Peel and chop onion, ginger, garlic and green chilli and keep aside. Clean and chop Tomato and keep aside.

Heat oil in a kadai, add zeera to it and let it crackle. Now add chopped onion and saute upto it turns golden. Add chopped garlic and ginger to it and saute again. When aroma come add chopped tomatoes and all other dry spices except garam masala. Cook the masala till oil separates. Now add reserved vegetables stock and palak puree to it and cook again. Add half a cup of milk to it and cook again. Now add garam masala and ghee to it and cook for 2 mis. Then add Koftas to the gravy and cover and cook  for another 3 mins. Switch off the gas and garnish with cream.

Serve hot with any bread or rice item.