Palak kofta in tomato-palak gravy

The colour of the gravy here looks a bit odd because of the mixture of red colour from tomatoes and green colour from spinach..but it is a very healthy dish and the gravy is a bit tangy because of the addition of tomato sauce.

Ingredients

For the kofta

1/2 cup finely chopped spinach
2 boiled and mashed potatoes
2 tbsp all purpose flour
2 tbsp corn flour
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
4 tbsp grated paneer
Few roasted nuts

For the gravy

2 small tomatoes (pureed)
1/2 cup palak paste
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp cumin seeds powder
1 tbsp tomato sauce
1/2 tsp cumin seeds
1/2 tsp ginger paste

Oil to fry

Mix all the ingredients for kofta except paneer and nuts. Make small balls and stuff the grated paneer and nuts in between and make balls again. Deep fry in hot oil till golden brown if you are not conscious of oil intake..The ones in the pic have not been deep fried, it has been cooked on a paniyaram pan with just 1 drop of oil for each kofta.


Heat 1 tsp of oil and add cumin seeds. When it splutters, add the tomato paste and spinach paste and rest of the ingredients for gravy. Allow it come to a boil.

Add the koftas to the gravy just before serving.

Serve hot with rotis/pulav.
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