Palak Makai Kofta
by Tarla Dalal
Nearly every one has fond memories of eaten hot corn on the cob from the bhuttawala. People world over use and relish corn, be it in a gravy, roasted or simply boiled and topped with melted butter. Corn or makai grows abundantly in the Punjab. It is eaten in many forms in every household. Here makai or corn niblets have been boiled and combined with a mixture of paneer and other spices to make soft and fluffy kofta. The yummy kofta are dunked into lovely green palak gravy. Enjoy this dish with hot Parathas
Palak Makai Kofta recipe - How to make Palak Makai Kofta
Preparation Time: Cooking Time: Total Time:
Serves 4.
For the koftas
1/2 cup grated paneer (cottage cheese)
1/4 cup boiled sweet corn kernels
2 bread slices
3 tbsp curds (dahi)
1/8 tsp baking powder
1 tsp finely chopped green chillies
1 tsp finely chopped coriander (dhania)
salt to taste
1/2 tsp freshly crushed black pepper (kalimirch)
1/2 tsp chilli powder
1 1/2 tsp plain flour (maida)
1 tbsp broken cashewnuts (kaju)
For the gravy
4 tbsp oil
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
4 cups chopped spinach (palak)
1 green chilli
2 tsp finely chopped ginger (adrak)
To be ground to a smooth paste for the gravy
3/4 cup roughly chopped onions
3/4 cup roughly chopped tomatoes
2 cloves (laung / lavang)
For the tempering
1 tbsp ghee
25 mm (1") piece of ginger (adrak), cut into thin strips
1 green chilli, chopped
- 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
- 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
- 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.
| 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 |