Palak Makai Kofta recipe - How to make Palak Makai Kofta
Main Procedure- For the koftas
- Cut and discard the sides of the bread.
- Dip the bread slices in the curds.
- Add all the ingredients to the bread except the plain flour and mix well.
- Divide the mixture into 12 equal portions and shape each portion into a round kofta.
- Roll each kofta in the plain flour till evenly coated.
- Heat the oil in a kadhai and deep-fry the koftas till golden brown. Drain on absorbent paper and keep aside.
For the gravy- Combine the spinach, green chillies, ginger and some water in a pan and bring to boil. Take off the flame.
- Allow mixture to cool and grind to a smooth paste in a blender. Keep aside.
- Heat the oil in another pan; add the onions and sauté for 2 to 3 minutes.
- Add the tomato paste and sauté for 2 minutes.
- Add the coriander powder, red chilli powder and salt, and cook for 2 minutes.
- Add the spinach paste and sauté for 5 minutes.
- Add ½ cup of water and allow to simmer for 5 to 7 minutes. Keep aside.
How to proceed- Place the koftas in the gravy and bring to boil. Take off the flame and transfer into the serving dish.
- Combine all the ingredients for the tempering in a pan and cook on a high flame for 2 minutes.
- Pour the tempering on the kofta gravy and serve immediately.
Nutrient values per serving
| Energy | 318 cal |
| Protein | 6.6 g |
| Carbohydrates | 16.5 g |
| Fiber | 2.6 g |
| Fat | 24.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 4169.1 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 30.9 mg |
| Folic Acid | 96.4 mcg |
| Calcium | 193.2 mg |
| Iron | 1.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 47.7 mg |
| Potassium | 239.9 mg |
| Zinc | 0.5 mg |