Spinach Kofta Curry/Palak Kofta Curry- Healthy Microwave Spinach/Palak Kofta Curry with step by step photos

Today I am going to share a very healthy version of Spinach/Palak Kofta curry. The koftas are not fried in oil; rather they are cooked in microwave which reduces the calorie content. As the koftas are made in microwave, they retain the colour and also taste great. I came across this delicious and creamy recipe in Nisha Madhulikas, but I made some variations in the gravy and it was a big hit in my family. Feed your family with this healthy spinach kofta without any guilt. Do try out this kofta gravy and post your comments.

Here’s how to make Spinach Kofta Curry with step by step photos…

Ingredients

For the Spinach/Palak Koftas

Spinach/Palak	350 gms [Cleaned & chopped]
Bengal gram flour/Kadalai Maavu	1 cup
Red chilli powder	2 tsp
Coriander powder	1 ½ tsp
Turmeric powder	¼ tsp
Ginger	2 tsp [crushed]
Green chillies	1 finely chopped
Salt	As needed

For Gravy

Oil	2 tbsp
Cumin seeds	¼ tsp
Asafoetida	One big pinch
Red chilli powder	1 tsp
Coriander powder	1 ½ tsp
Turmeric powder	¼ tsp
Garam Masala powder	¼ tsp
Yogurt/Curd	3 tbsp
Salt	As needed
Cilantro/Coriander leaves	2 or 3 tbsp finely chopped

To Grind

Onion	1 big
Green chillies	4
Tomatoes	4 big
Ginger	1 inch
Cashew nuts	10-12

Preparation time: 10 minutes                  

Cooking time: 20 minutes

Serves: 4-6

Author: Priya Anandakumar 

Other Keerai Recipes that might be of your interest

Ragi Murungaikeerai Adai

Siru Keerai Kadaiyal

Arai Keerai Puli Kadaiyal

Paruppu Keerai Kadaiyal

Vendhaya Keerai Paruppu Kadaiyal

Red Ponnanganni Keerai Paasi Paruppu Kadaiyal

Mulai Keerai Poondu Masiyal

Paruppu Keerai Masiyal/Spinach Masiyal

Agathi Keerai Kootu

Ponnanganni Keerai Kootu

Manathakkalli Keerai Kootu

Arai Keerai Poriyal

Murungai Keerai Poriyal

Ponnanganni Keerai Poriyal

Keerai Thandu Poriyal

Red Ponnanganni Poriyal

Murungai Keerai Muttai Poriyal

Vallarai Keerai Poriyal

Karuvepilai Thuvaiyal

Murungaikeerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Vallarai Keerai Thuvaiyal

Karuvepilai Thokku

Thoodhuvalai Keerai Chutney

Gongura Chutney

Karuvepillai Podi

Murungai Keerai Podi

Murungai Keerai Thanni Saaru

Manathakkli Keerai Thanni Saaru

Murungai Keerai Soup

Siru Keerai Thandu Soup

Murungaikeerai Sambar

Mudakathan Keerai Kuzhambu

Thoodhuvalai Keerai Rasam

Mint/Pudina Rasam

Spinach Kofta Curry

Keerai Vadai

Keerai Vadai with Urad Dal

Dill Leaves Vadai

Karpooravalli Bajji

Spinach Pakoda

Paruppu Keerai Chapathi

Spinach Chapathi

Palak Chicken Curry

Palak Paneer

Method

Grind the ingredients mentioned under the table “To Grind” and keep it aside. Grind onions and one green chilli separately, tomatoes, green chillies and ginger separately, cashew nuts separately and keep them aside.

Clean, wash and chop the spinach finely and keep it aside.

Now to make the koftas, the first step is to prepare the batter. In a wide bowl, add Bengal gram flour/kadalai maavu, red chilli powder, coriander powder, turmeric powder, salt and mix thoroughly.

Add water little by little and mix to form a thick batter without any lumps.

Add the finely chopped spinach, ginger, green chillies and mix really well, so that batter is covered all over the spinach.

Grease a microwave safe plate with oil. Make small balls with the spinach and arrange it in a microwave safe plate.

Keep the koftas in microwave on high power for 3 minutes.

Meanwhile let’s start preparing the gravy for the kofta.

Heat oil in a kadai, add cumin seeds , asafoetida and let it splutter.

Add the onion paste and sauté well until the raw smell vanishes and starts to change colour.

Now add the tomato paste and sauté really well.

When all the water starts to evaporate, add red chilli powder, coriander powder, turmeric powder, salt and saute really well.

Add yogurt and mix well.

Add 2 cups of water, garam masala powder and let it boil really well. The gravy has to be made thin because after adding the koftas, they will absorb the water and turn in to a thick gravy.

Reduce the flame and add the microwave cooked spinach/palak kofta to the gravy.

Sprinkle finely chopped cilantro, add the ground cashew nut paste and mix gently. Let it come to boil on medium flame covered for about 3-4 minutes.

Switch off the stove and serve it hot with steamed white rice , pulavs or any bread or roti varieties.

               

Thank you all for visiting my space, please come back again for more healthy and delicious spinach recipes from my kitchen.

Other Spinach/Palak recipes that might be of your interest…

SpinachPakora/Pakoda

SpinachVadai[Urad dal]/Keerai Vadai
Spinach Chapathi
Spinach/Palak Paneer

SpinachChicken Curry/

Spinach& Sundried Tomatoes Pasta

Palak Chicken Curry

Spinach& Carrot Rice

SpinachDal/Paruppu Keerai Masiyal

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