You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Sabzis > Palak Makai Kofta
by Tarla Dalal
add to my cookbook add to shopping list
3/5 stars100% LIKED IT1 REVIEWALL GOOD
Added to 62 cookbooks This recipe has been viewed 57428 times
Nearly every one has fond memories of eaten hot corn on the cob from the bhuttawala. People world over use and relish corn, be it in a gravy, roasted or simply boiled and topped with melted butter. Corn or makai grows abundantly in the Punjab. It is eaten in many forms in every household. Here makai or corn niblets have been boiled and combined with a mixture of paneer and other spices to make soft and fluffy kofta. The yummy kofta are dunked into lovely green palak gravy. Enjoy this dish with hot Parathas
Add your private note
Palak Makai Kofta recipe - How to make Palak Makai Kofta
Tags
Punjabi SabzisLeafy Vegetable SabzisTraditional Indian Sabzis
Preparation Time:   Cooking Time:   Total Time:   Serves 4.
Show me forservings
For the koftas
1/2 cup grated paneer (cottage cheese)
1/4 cup boiled sweet corn kernels
2 bread slices
3 tbsp curds (dahi)
1/8 tsp baking powder
1 tsp finely chopped green chillies
1 tsp finely chopped coriander (dhania)
salt to taste
1/2 tsp freshly crushed black pepper (kalimirch)
1/2 tsp chilli powder
1 1/2 tsp plain flour (maida)
1 tbsp broken cashewnuts (kaju)
For the gravy
4 tbsp oil
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
4 cups chopped spinach (palak)
1 green chilli
2 tsp finely chopped ginger (adrak)
To be ground to a smooth paste for the gravy
3/4 cup roughly chopped onions
3/4 cup roughly chopped tomatoes
2 cloves (laung / lavang)
For the tempering
1 tbsp ghee
25 mm (1") piece of ginger (adrak), cut into thin strips
1 green chilli, chopped
Method
For the gravy
How to proceed
Nutrient valuesper servingEnergy 318 cal Protein 6.6 g Carbohydrates 16.5 g Fiber 2.6 g Fat 24.9 g Cholesterol 0 mg Vitamin A 4169.1 mcg Vitamin B1 -0.1 mg Vitamin B2 0 mg Vitamin B3 0.5 mg Vitamin C 30.9 mg Folic Acid 96.4 mcg Calcium 193.2 mg Iron 1.4 mg Magnesium 0 mg Phosphorus 0 mg Sodium 47.7 mg Potassium 239.9 mg Zinc 0.5 mg
RECIPE SOURCE : Punjabi Khana
Also View These Related Recipes
Just Added
71 new recipes
44 new photos
2 new cookbooks
3 new reviews
30 नई हिंदी रेसिपी
2 નવી ગુજરાતી રેસીપી
Related Articles
- Benefits Of Parsley
- Benefits Of Basil Holy Basil Tulsi
- Uses Of Paneer Cottage Cheese
- Benefits Of Sweet Potatoes Shakarkand
- Benefits Of Dried Figs Anjeer
- Benefits Of Fresh Figs Fresh Anjeer
- Uses Of Sweet Potatoes Shakarkand
- Benefits Of French Beans Fansi
- Benefits Of Celery Ajmoda
- 9 Super Benefits Of Quinoa
Post your own recipe
Recipe Contest
No Contest Announced
View contest archive....
palak makai kofta
Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
Subscribe Now
Privacy Policy: We never give away your email
Related to this recipe...
Naan Video
Carrot Pickle - Instant Gajar ka Achar Video
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
Login Name | |
Password | |
Forgot Login / Password?Click here
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Are you sure you want to delete this review ?
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.
Reviews
madhavijata
on 31 Dec 10 08:11 PM