Had it been not for my love for mutton and hilsa [ilish], I would have turned into a vegetarian. Had my parents have seen this, they would be in utter disbelief. The girl who they had to pester for eating veggies is saying so. There is truth in the fact that I have developed a love kind of for veggies but not for all of them. They have to appeal to my taste buds. I cannot have broccoli or carrot tossed in minimal oil, however healthy they are. I love typical Bengali / Indian veggies laced with spices. My men would be happy to totally skip them and gorge on their regular dose of fish or meat. I do not allow them that and had given the ultimatum.... fish n meat will come with veggies and dal as a package. The duo does accept this, unwillingly though.
This palak / spinach kofta curry was made day before yesterday as a vegetarian side. I prefer not to fry the kofta these days, instead I cook the kofta mix well enough and refrigerate the balls for quite sometime, before adding the curry to them. No they do not break and given some time, the gravy is well incorporated in the koftas. For kofta, I always need help of boiled potato and refined flour or gram flour to bind. Let us prepare these palak / spinach kofta curry together.
INGREDIENTS :[for the kofta]
Palak / Spinach : A bunch
Potato : 1big [boiled]
Onion : 1small [sliced]
Green Chilli : 2 [chopped]
Cumin Powder : 1/2tsp
Turmeric Powder : 2 pinches
Cumin Seed : 2-3 pinches
Salt : As Required
Refined Flour : 1tbsp
Oil : 3tbsp
INGREDIENTS : [for the curry]
Tomato Paste : 1/2small cup
Plain Yogurt : 2tbsp
Onion Paste : 2tbsp
Ginger Paste : 2tsp
Garlic Paste : 1tsp
Coriander Powder : 1/2tsp
Red Chilli Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Garam Masala Powder : 1/2tsp
Melon Seed : 1/2tsp
Sugar : 1/2tsp[optional]
Salt : As Required
Cumin Seed : 2 pinches
Bayleaf : 1
Oil : 2-3 tbsp
Wash and roughly chop the spinach and microwave in enough water at high for 5 minutes. Let cool and mash with hand.
Peel, wash and boil the potato. Mash it adding little salt.
Heat oil in a wok and temper with cumin seeds.
Add the sliced onions and cook till golden brown. Add the chopped green chillies and stir for 1/2 a minute.
Add the mashed spinach, cumin powder and turmeric powder. Stir for 2-3 minutes.
Add the mashed potato, fold in well. Cook for 3-4 minutes. Add the refined flour. Mix well.
Transfer the mixture to a plate. Let cool. Shape into kofta and refrigerate for at least one hour.
Let us prepare the curry now.
Heat oil in a wok and temper with bayleaf and cumin seeds.
Add the onion paste and stir for 2 minutes. Add the ginger and garlic paste and cook for 2-3 minutes.
Add the tomato paste and let cook for 2 minutes. Make a paste with melon seeds and yogurt and add to the wok. Stir for a minute.
Add coriander powder, chilli powder, turmeric powder and salt. Fold in well and add a cup of water.
Let boil for 3-4 minutes. Add the garam masala powder and sugar.
Let cook for a minute.
Take out the koftas and arrange in a bowl. Pour in the gravy over them. Let stand for sometime before serving.
Enjoy with rice or Indian breads.