Palak Kofta Masala

Ingredients:

Palak leaves -1 bunch

Tomato – 4 big, pureed

Big Onion – 3

Gram fiour – 4tsp

Green chilly -1

Ginger -1 inch

Garlic pods -8

Redchilly powder – 1tsp

Kashmiri chilly powder – 1/2tsp

Cumin powder – 1/4tsp

Garam Masala – 1/2tsp

Turmeric powder – 1/4tsp

Coriander powder – 1tsp

Amchur powder – 1tsp

Kasoorimethi – 1tsp

Salt – As required

Seasoning:

Bay leaves – 2

Cinnamon stick – 1 inch

Maratimoggu – 1

Elachi – 1

Cloves – 2

Cumin seeds – 1tsp

Oil – For frying

Procedure:

Grind 2 big onions, 1 inch ginger and 8pods of garlic into a paste and set aside.

Wash and chop the palak leaves, sauté them in 1 tsp. oil and set aside.

Take a bowl; add the sautéed green leaves, gramflour, turmeric powder, 1/2tsp red chilly powder, 1 big onion finely chopped, salt and mix well

Adjust the gram flour and make pagodas out of it, deep fry them in hot oil.

Fry till they are golden brown and strain them, set aside.

Heat 2 tbsp oil 1tsp ghee in a kadai, add the ingredients given under seasoning. Saute them for a minute.

Add the ground onion, ginger, garlic paste and sauté them till the raw smell goes up.

Add the tomato puree and sauté till the gravy reduces in volume.

Now add all the spice powder one by one and finally add salt and needed water.

Mix well and close with a lid, allow the gravy to boil till the oil separates from the gravy.

Meanwhile in a small kadai, add 1tsp ghee and 1tsp wheat flour, Roast for 2 minutes and add this to the gravy.

Mix the gravy, now add the pagodas and allow to boiling for 2 to 3 minutes, Serve with Roti, Chapatti, and Paratha.

Note:

While making urundai with palak leaves and gram flour doesn’t make the batter too thin or too thick.

You can keep the pagodas in a bowl and pour the hot gravy onto the pagodas , instead of boiling the urundies along with the gravy.

Instead of wheat flour, you can use roast gram flour also and add to the gravy, this help to thicken the gravy.