Veg Kofta in Palak gravy recipe

Veg kofta in palak gravy is an exciting way to include greens in your diet, kids will love this and so do the others in family.

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• Instructions
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Kofta in anything tempts me a lot. Name, look, taste, everything tempts me.

So when my friend Sangeeta told me the idea, I loved it. She even sent me a picture of hers through what's app.

It tempted me a lot, so I tried it soon. It turned out really yummy. Its simply vegetable cutlets, made as balls and floated in the palak gravy.

Though I have the vegetable cutlet recipe in my blog, I this time adapted slightly from Vahchef.

I have deep fried version, feel free to try your luck with low fat version in paniyaram pan.

Sure kids would love this, so impress them this weekend. Its with palak and vegetables, you can be content that they eat something healthy.

Instructions

1. Clean and remove the thick stem from palak. Roughly chop it.
2. In a pan, add oil, green chilli and washed palak and fry until palak shrinks, without changing the green colour. Cool down.
3. In a kadai, temper with cardamom, clove and cinnamon, followed by onion. Fry onion until transparent.

4. Grind the palak with little water to a smooth puree.

5. After that, add ginger garlic paste to the onion and fry for another minute.

Then, add chopped tomatoes, kasuri methi, salt and fry until mushy. After that, add pureed palak, sugar and mix well.

6. Cook for 2 minutes in medium flame. After that add milk slowly and mix well as you add. Keep the flame in low always after adding milk.

7. Mix well and let it be for 2 mins in low flame. Add garam masala, pepper powder.

Lastly add the koftas (Just before serving). Refer below for cutlet.

8. Cook potato and chopped veggies. I pressure cooked for 2 whistles. Drain water completely, peel the potatoes.

Grate or crumble it roughly. In a pan, heat oil for tempering and temper with cumin seeds. After that, add ginger garlic paste and fry for a minute in low flame.

9. Add chopped coriander leaves, coriander powder, red chilli powder, turmeric powder. Mix well in medium flame for half a minute.

10. Add enough salt, cooked veggies and fry until dry.

11. Squeeze lemon and stir well. After that add it to the crumbled potatoes. Mix well.

12. Make equal sized balls out of it. Let it be small lemon sized.

13. After that, make a paste thin enough to give a coat, out of maida and little water. Dip the vegetable balls in it and then roll it in the bread crumbs, kept on a plate.

14. Then arrange these in a plate. Deep fry in hot oil until golden in color and drain over paper towel.

I garnished with grated cheese as my friend suggested. Goes well with mild pulao or roti/ phulka.

Recipe card