PALAK / SPINACH KOFTA CURRY

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 have been in utter disbelief. The girl who they had to pester for eating veggies is saying this. There is truth in the fact that I have developed a love kind of for vegetarian dishes 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 skip them and gorge on their regular dose of fish or meat. I do not allow them that and had given the ultimatum.... fish and meat will come with veggies and dal as a package. The duo do accept this, unwillingly though. This palak / spinach kofta curry was made the 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 potatoes 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 pinch
Cumin Seed : 2-3 pinch
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 : 1tsp
Turmeric Powder : 1/2tsp
Garam Masala Powder : 1/2tsp
Melon Seed : 1/2tsp
Sugar : 1/2tsp[optional]
Salt : As Required
Cumin Seed : 2 pinch
Bayleaf : 1
Oil : 2-3 tbsp

METHOD :

Wash and roughly chop the spinach discarding the root end 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 a little of salt.

Heat the 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 the oil in a wok and temper with a 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, add to the wok. Stir for a minute.

Add the 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. We had some rice & lentil cheese bake, tempura fish, salad on the side.