Palak Mutton Kofta Curry is one of my own creations. It is inspired by north Indian cooking. It is a great way to get kids to eat their greens and get their protein intake at the same time.
- Cuisine North Indian
- Course Main Course
- Serves 10
- Method Slow-cook
- Difficulty Hard
- Cook Time 2 hour(s) 30 minute(s)
1. To make the kofta mixture, in a mixing bowl take 1/2 cup finely chopped onion, ginger garlic paste, 2 tablespoons finely chopped green chilies (can adjust per your preferred spice level), 1 teaspoon salt, 1/2 cup freshly chopped coriander leaves, 1 teaspoon turmeric, 1 teaspoon kashmiri chili powder, 1 teaspoon garam masala powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder and 1 teaspoon chaat masala. Add in the kheema as well.
2. Mix well. Do not over mix or the meat will become rubbery when you cook it. Let it marinate for at least 15 minutes. Puree the spinach with minimal amount of water and set aside.
3. To make the kofta heat 1/4 cup oil in a pan. Make small 2 inch diameter balls of the meat mixture. Fry till golden brown on both sides.
4. The meat oozes fat too, so I did not have to add extra oil. You can deep fry the kofta as well. Remove on a paper towel to soak the extra oil. You can do this step simultaneously as the gravy is cooking to save time.
5. To make the gravy, heat butter in a pan. Add few drops of oil to the butter to prevent it from burning. Add cumin seeds to the butter. Also add in freshly made garlic paste.
6. Add 1 cup of onions and cook till translucent. Add 1 teaspoon each of cumin powder and kashmiri chili powder. Mix well.
7. Add in the pureed tomatoes. Cook till the tomatoes are done. Next, add in the spinach puree.
8. Add remaining amount of salt, sugar and chaat masala. Mix well, cover and let the curry cook. The spinach will turn a dark green color when done.
9. Now add the fried koftas to the curry. Stir very gently ensuring that the koftas don't break. You can garnish with some cream. Enjoy with roti or naan.