The word Kofta is a Persian word and basically is a meatball, i.e a ball made of minced meat. There are so many different variations of koftas as the dish is very flexible and one can adjust the ingredients and spices according to preference. A kofta can be grilled, baked, fried or roasted, the only important thing to be observed is that the meat is properly grinded to a smooth paste. Traditionally spices like nutmeg and/or cardamom were always added to koftas, but one can alter the spices and instead add onions, garlic, corriander, red chilli powder etc. A kofta is basically a round ball, but creativity comes out best in the kitchen when some shape it like a flat patty or elongated ones likes cigar on a skewer (Mostly served in Middle east).
In India, we commonly come across vegetable koftas but i have even seen some serving seafood koftas. To make the koftas a little more dense, sometimes rice, or wheat or maida or even besan is added. Whichever way, koftas taste absolutely great and make a perfect snack when served dry or a perfect meal when served as a curry with roti or rice. Here i wanted to go green, and hence made Spinach Koftas in spinach curry. To be honest, i had a lot of green gravy in the fridge that i had made and stored in an air-tight container. Normally i do this when i buy a lot of good quality greens in bulk (at absolutely cheap price) at the Sunday market. The gravy stays good for 3-4 days, so i just take it out, add tadka, and top it with paneer, corn or some kofta. You can even make these koftas in a makhni gravy or a simple tomato curry. The koftas are a little crisp from outside and super soft from inside.
I have made these koftas in an Appe Tava instead of deep frying them, inspired from Jeyshree's kitchen who writes a beautiful blog. There was no change in the taste and infact the meal turned out much healthier.
Ingredients:
For the koftas :
Palak - 1/2 cup
Potatoes - 2 large
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Corriander powder - 1/2 tsp
Salt - to taste
Pepper - to taste
Besan (Chickpea flour) - 1 tbsp
For the curry (which i had already made earlier like a palak paneer gravy) : The measurements here are only for the Kofta recipe
Palak - 1 medium bunch
Green chillies - 2
Corriander leaves - 1/2 cup
Garlic - 3/4 chopped finely
Corriander powder - 1 tsp
Garam masala - 1.2 tsp
Amchur powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 tbsp
Curd - 1 tbsp
Recipe:
Koftas:
Wash the palak and chop it well. Mix it with mashed potatoes and all the other spices as well as besan.
Make equal sized balls out of it. Flatten them just a little with your fingers.
Heat the "Appe" pan and brush a little oil in each hole.
Place the kofta balls inside each hole, and brush the top of the koftas with a little oil again.
Turn it on the other side and cook till both sides become golden brown.
Remove aside on a paper towel.
Gravy :
Wash the Palak well. Chop it roughly. Heat water in a vessel till boiling point and add 1 tsp salt. Add the Palak to it and switch off the flame. Cover the vessel and let it stand for 5 minutes or so. Drain and immediately hold the leaves under running cold water or put them in ice cubes.
After blanching of Palak is done, remove water completely and grind the leaves in a mixer grinder to a smooth paste along with green chillies and corriander leaves.
Heat 1 tbsp oil in a pan.
Add garlic and fry till it browns.
Then add the palak paste and fry for a couple of minutes.
Now add all the dry spice powders, salt and mix well with the paste.
Add about 1/2 cup of water (Add more if required), and curd.
Keep stirring in between and let the gravy simmer for about 5 minutes.
Add the koftas just before serving.
You can also add 1/2 tsp of lemon juice to the gravy instead of amchur powder, but skip adding curd then.
Green Kofta curry is ready :))
Happy Cooking ! :)
