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Before you jump to Palak Kofta / Spinach Balls Curry recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague and to perform all of their own cooking. This is actually good information. Occasionally, though, the last thing you want is to have to prepare an evening meal from scratch. Sometimes all you desperately want is to go to the drive through and get home as quickly as possible. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet program? You are able to do this because lots of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is the way to eat healthy when you reach the drive through.
Focus on the sides. Not that long ago, the sole side dish item at a fast food restaurant was French fries. Today the majority of the most popular fast food franchises have increased their offerings. Now you may get several different salads. You might get chili. Baked potatoes can even be bought. Fruit is usually available. There are plenty of healthful options that do not include putting something deep fried into your body. When selecting your dinner from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you are doing this you are able to keep your fat content and also calorie counts low.
Logic says that one the easiest way to stay healthy and balanced is to avoid the drive through and never eat fast food. Most of the time this is a good concept but if you make beneficial choices, there is not any reason you can’t visit your drive through once in a while. Once in a while, allowing someone else cook dinner is just what you need. If you decide on healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to palak kofta / spinach balls curry recipe. To make palak kofta / spinach balls curry you only need 33 ingredients and 15 steps. Here is how you do that.
The ingredients needed to make Palak Kofta / Spinach Balls Curry:
- You need For Koftas:
- Provide 1 tbsp Oil
- Use 1small Onion diced
- Use 1 Green chilli slit
- Take 1 tsp Ginger-garlic paste
- Provide 1/3 tsp Salt
- Prepare 1 Bunch spinach / palak - roughly chopped
- Provide 100 g Cottage cheese / paneer - grated
- Take 1 large Potato -, boiled & mashed/grated
- Get 1/4 cup Bengal gram flour / besan
- Take 1 tbsp Cashew nuts / kaju - chopped
- Use 1/4 tsp Garam masala
- You need 6 slices Bread crumbs approx
- Get 2 tbsp Corn flour/ rice flour to coat the koftas (optional)
- Provide as needed Oil for deep frying
- Provide For gravy:
- Provide 1 tbsp Oil
- Prepare 1 tsp Cumin / jeera
- Provide 2 tsp Dry fenugreek leaves / kasuri methi. - crushed or rubbed between palms
- Prepare 1 Bay leaf / tej patta
- Prepare 1 Onion - large, finely chopped
- Use 1 tsp Ginger-garlic paste
- Use 1/4 cup Cashew nuts / kaju
- Take 1/2 tsp Fennel / saunf
- Use 1/4 tsp Turmeric powder / haldi
- You need 1 tsp Kashmiri red chilli powder
- You need 1 tsp Coriander / dhaniya powder
- You need 1/2 tsp Salt
- Provide 1 cup Water
- Use 1/4 tsp Garam masala
- You need For garnish:
- Get 2 tbsp Coriander leaves - finely chopped
- Use 1 tsp Dry fenugreek leaves / kasuri methi - crushed between palms
Instructions to make Palak Kofta / Spinach Balls Curry:
- Instructions for kofta preparation: - Heat oil in a wok. Add diced onion, slit green chilli, ginger-garlic paste and salt. Saute until onions become translucent.
- Add roughly chopped spinach leaves.
- Cover and cook for one minute. Mix well. Cover and cook for another ten minutes with stirring occasionally. Open the lid and saute until all the water evaporates. This is important so that the kofta mix doesn't become too soft. Turn off heat when all the water has evaporated. Allow to cool.
- Blend the cooked spinach-onion mix to a fine puree. Transfer puree to a mixing bowl.
- Add grated paneer & boiled potato, besan, broken cashew nut pieces and garam masala. Mix well.
- Add fresh bread crumbs and mix well. The quantity of bread crumbs will vary depending upon moisture content in your spinach mix. Use accordingly. In case you need to add more than what is mentioned in my recipe, adjust the flavour by adding some salt and garam masala.
- Knead well to form chapati dough like consistency.
- Form ping-pong ball sized koftas. Roll them in dry corn flour/ rice flour to form an even coating upon frying (this step is optional).
- Ensure that the corn flour coating is very thin. Dust off the excess corn flour because this will turn the frying oil cloudy.
- In medium-high flame, heat oil for frying. Deep fry all the koftas.
- Blot them on kitchen paper towel to remove any excess oil. Keep them aside & proceed to making the gravy.
- Instructions for gravy preparation: - Heat oil in a wok and add bay leaf, cumin seeds, fennel seeds, cashew nuts & kasuri methi. Saute for a minute.
- Add finely chopped onions, ginger- garlic paste and salt. Saute until onions turn translucent.
- Add turmeric powder and kashmiri red chilli powder. Mix well and turn off heat. Allow to cool.
- Remove bay leaf. Blend to a fine puree by adding water. Heat a wok and transfer the blended mix. Bring it to a boil. As the fried koftas. Garnish with crushed kasuri methi & finely chopped coriander leaves. Serve with hot roti, chapati, phulka, naas, kulcha or with jowar rotis like I do.
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