Jan 26, 2017

Palak Besan Kay Koftay Recipe

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  • For Gravy
    • Oil : half cup
    • Onion (sliced) : 1/2 medium sized
    • National Ginger & Garlic Paste : 1 teaspoon
    • National Chili Powder : 1 teaspoon
    • National Turmeric Powder : 1 tablespoon
    • National Iodized Salt : to taste
    • Yogurt : 1 cup
    • Besan (Gram Flour) : 5 tablespoons
    • Desiccated Coconut : 2 tablespoons
  • For Koftay
    • Spinach (finely chopped) : 1/2 kg
    • Besan (Gram Flour) : 1 cup (or enough to bind)
    • Onion (finely chopped) : 1 medium
    • Green Chili (finely chopped) : 5 pods
    • National Iodized Salt : 1/2 teaspoon / to taste


Heat oil and cook the onions till translucent.

Now add National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, and National Iodized Salt.

Whisk together yogurt, 5 tbsp besan, National Chili Powder, National Turmeric Powder, National Iodized Salt and 6 cups of water. Add this to the onion mixture and cook on a low heat for about 40 minutes.

To make koftay, mash well spinach, onion, green chili & 1 cup besan. Sprinkle National Iodized Salt . If required, use a little water to bind, and make round balls.

Gently drop the palak koftay in 4 cups of boiling water. (enough to submerge koftay) and boil for 2-3 minutes and strain.

Now add the koftas to the gravy and cook. Put it on a dum for 10 minutes.

In a dry fry pan, roast the desiccated coconut till light golden in colour and add to the gravy.

Best served with rice.

This recipe is taken from Madeeasy.

Article Categories:
Lunch Recipes · Recipes

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