Kofta in anything tempts me a lot. Name, look, taste, everything tempts me. So when my friend Sangeeta told me the idea, I loved it. She even sent me a picture of hers through what’s app. It tempted me a lot, so I tried it soon. It turned out really yummy. Its simply vegetable cutlets, made as balls and floated in the palak gravy. Though I have the vegetable cutlet recipe in my blog, I this time adapted slightly from Vahchef. I have deep fried version, feel free to try your luck with low fat version in paniyaram pan. Sure kids would love this, so impress them this weekend
. Its with palak and vegetables, you can be content that they eat something healthy. 
Veg kofta in palak gravy recipe
Recipe Cuisine: Indian | Recipe Category: Lunch/ Dinner
Prep Time: 10 mins | Cook time: 30 mins | Serves: 4
Prep Time: 10 mins | Cook time: 30 mins | Serves: 4
Ingredients for Gravy
| Palak (Indian spinach) | 2 cups, tightly packed |
| Onion | 1 |
| Tomato | 2 |
| Green chillies | 4 |
| Ginger garlic paste | 1 tsp |
| Garam masala powder | 1/4 tsp |
| Coriander powder | 2 tsp |
| Pepper powder | 1/2 tsp |
| Kasoori methi | 2 large pinche s |
| Sugar | 1/4 tsp |
| Milk | 1/4 cup |
| Salt | as needed |
To temper
| Oil | 2 tsp |
| Cinnamon | 1 inch piece |
| Cardamom | 1 |
| Cloves | 1 |
Ingredients – For cutlet/ Kofta
| Potato | 2 |
| Mixed vegetables | 3/4 cup |
| Chopped coriander leaves | 1/2 cup |
| Ginger garlic paste | 1/2 tsp |
| Cumin seeds/ Jeera | 1 tsp |
| Red chilli powder | 1 tsp |
| Coriander seeds powder | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Oil | 2 tsp + for deep frying |
| Maida | 2 tblsp |
| Bread crumbs | As needed |
Method
- Clean and remove the thick stem from palak. Roughly chop it. In a pan, add oil, green chilli and washed palak and fry until palak shrinks, without changing the green colour. Cool down. In a kadai, temper with cardamom, clove and cinnamon, followed by onion. Fry onion until transparent.
- Grind the palak with little water to a smooth puree.
- Add ginger garlic paste to the onion and fry for another minute. Add chopped tomatoes, kasuri methi, salt and fry until mushy. Add pureed palak, sugar and mix well.
- Cook for 2 minutes in medium flame. Add milk slowly and mix well as you add. Keep the flame in low always after adding milk.
- Mix well and let it be for 2 mins in low flame. Add garam masala, pepper powder. Lastly add the koftas(Just before serving). Refer below for cutlet.
- Cook potato and chopped veggies. I pressure cooked for 2 whistles. Drain water completely, peel the potatoes. Grate or crumble it roughly. In a pan, heat oil for tempering and temper with Jeera. Add ginger garlic paste and fry for a minute in low flame.
- Add chopped coriander leaves, coriander powder, red chilli powder, turmeric powder. Mix well in medium flame for half a minute.
- Add enough salt, cooked veggies and fry until dry.
- Squeeze lemon and stir well. Add it to the crumbled potatoes. Mix well.
- Make equal sized balls out of it. Let it be small lemon sized.
- Make a paste thin enough to give a coat, out of maida and little water. Dip the vegetable balls in it and then roll it in the bread crumbs, kept on a plate.
- Arrange these in a plate. Deep fry in hot oil until golden in colour and drain over paper towel.
Notes
- first make the gravy, then make cutlet and add it to the gravy.
- You can make the cutlet until rolling over bread crumbs and keep refrigerated and fry when needed.
- I added evaporated milk, so added little. You can also add cream in place of milk and adjust the gravy consistency with water.
- Do not over cook potatoes, otherwise koftas will be soggy. Also do not mash the potato, crumble or grate it.
- I used fresh bread crumbs.
- Gravy can be on little on a runny side as kofta may absorb.
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