Palak Aur Mushrooms Kofta Curry
(Cook With Harish)
From the childhood I really don’t like cottage cheese to much and my mom is like to make malai kofta every single occasion in my home. That day I decided I am going to change every occasional menu in my home or my kitchen specifically malai kofta.
So finally I found this palak aur mushrooms kofta curry let try this recipe.
Lets take a look what is malai kofta.
Malai kofta is a north Indian speciality originated from the Mughlai cuisine. Malai refers to the cream and the Kofta are deep fried mixed veggie dumplings mixed in a spicy onion, tomato and cream gravy that delights each and every bit of your taste buds. Let’s start how to make palak aue mushrooms kofta curry.
- 400 grm fresh mushrooms
- 1 tbsp minced Garlic
- 1 Green chili, finely chopped
- 2 tbsp Corn starch/rice flour
- 1/8 cup Bread crumbs (optional)
- Salt to season
- Oil for frying the koftas (or pan roast)
- 3 cups Spinach leaves
- 1/2 cup sliced Onions
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2-3 green chilies (adjust quantity to suit your taste)
- 1/4 cup coconut milk
- 1 tbsp + 1 tsp oil
- Red chili powder for garnish
- Finely Chopped mushrooms or use a food processor to coarsely crush mushrooms
- Heat 1 tbsp of oil in a pan and add the chopped garlic and green chilies that are meant for making the koftas.
- Saute for about a min and add chopped mushrooms.
- Fresh mushrooms is come with very high water contain, it becomes difficult to mold them into koftas. Cook properly after cut mushrooms in high heat till the water is evaporates . Do not over do this step otherwise its get burn.
- Mix and cook. As the mushrooms begins to dry up, add salt and corn starch/rice flour and mix well.
- Continue cooking until the corn becomes a moldable mixture. Set aside and let it cool down.
- Meanwhile, heat a tsp of oil in another pan. Add the garlic, ginger, green chilies and onion and sauté till the onions turn translucent.
- Reduce the heat to low and add the washed spinach leaves.
- Cook for a minute until the leaves wilt and turn the heat off. Set aside and let it cool.
- Going back to the mushroom mixture, take a small amount and check of you are able to mold it into a ball. While it will not be as sturdy as a potato ball, it should be able to retain shape. If not, add some bread crumbs to make the mixture stiff.
- Now make ping pong ball sized balls of the mushrooms.
- Make a thin paste of the remaining corn starch and water.
- Heat oil for deep frying the koftas. Coat the mushroom balls with the thin corn starch paste and drop them slowly, one at a time into the hot oil.
- Do not overcrowd the oil. Once the koftas turn golden, take them out of the oil with a slotted spoon onto some paper towels (to drain excess oil, if any).
- Continue the frying process for all the mushroom balls.
- Using a blender, make a smooth puree of the cooked spinach leaves.
- Heat a tbs of oil in a pan. Add cumin and allow it to crackle. Add a pinch of garam masala into the oil and the spinach puree.
- Add salt and mix well. Add some water if required to adjust the consistency of the curry. Remember, you are et to add the cream.
- Add the coconut milk, mix well and turn the heat off.
- Dunk the mushrooms koftas in to the curry, mix to coat the koftas with the curry.
- Cover and let it rest for not more than 10-15 minutes before serving. This is to ensure that the koftas absorb the curry but not break while serving them.