Spinach Pakoda Curry
Wow! what a day it was. We had a team event at a trampoline jump sports location. I have never “jumped” as such before, so this was quite a new thing to experience. I was skeptical at first but then once we got the hang of it, it was quite enjoyable. Believe me, its a good workout too. All the jumping was making me soooo hungry 😛 We were jumping randomly at first and then we started playing dodgeball. All in all it was good fun!
When I got home, I was in the mood of a good hearty meal. Besides, I have been missing spinach for quite a few days now, so I decided to make something with spinach. Generally I cook palak-paneer, or spinach-daal, or aloo-palak or such. But this time I wanted to try something different. So began the regular browsing through the bookmarks of the collection of interesting recipes I have found on other blogs. I found this one of Spinach Pakoda Curry on Monsoon Spice. The method seems slightly elaborate but the end result is quite good. I practically licked off of my plate.
1 pack of cleaned palak (we get those in Indian stores around here). Regular bunches are good too. About 2 bunches.
1 1/2 onion chopped
2 mid-size potatoes boiled, peeled and mashed
1/4 cup fresh/frozen green peas – if frozen, microwave for 5 minutes in water and drain.
3 tbsp of besan flour
2 green chillies
1 tsp ginger-garlic paste
1 tsp red-chilli powder
1/2 tsp turmeric
2 tbsp cashew nuts, powdered coarse
1 tbsp raisins
1/2 cup milk
Coriander – half a small bunch
This is a two part procedure – To make the pakodas and then the gravy.
How to make the pakodas:
1. In a bowl, mix the following ingredients – mashed potatoes, cooked peas, half of the chopped onions, chopped green chillies, chopped palak leaves (little), coriander leaves, salt, cashew powder and raisins.
2. Make a dough of the above mixture and make small balls out of it.
3. In another bowl, make a paste of the besan flour in water. Not too thick. This will be the coating on the balls.
4. Dip the pakoda balls into the besan-water mixture, lightly cover on all sides and deep fry in a pot on medium flame.
5. Drain oil on a tissue paper and set aside the balls
How to make the gravy:
1. In a pan, heat a tsp of oil and add the palak leaves to it. Its ok to not chop this palak, since it will be crushed later anyways.
2. Once the palak is soft, shut the flame and let it cool down.
3. Once cool, grind to a smooth paste. Instead of adding water to make a paste, its ok to add the milk in the mixie here itself. Set aside the paste.
4. In the same pan, heat 1 tsp of oil, add the rest of the chopped onions, green chillies and cook until soft.
5. Add ginger-garlic paste and cook for a minute.
6. Now add the spinach paste, and the spices and salt. If you like your food to be hot, you can add some garam masala to it too.
7. Mix well and cook on a medium flame. Add milk to adjust consistency and thickness of gravy.
8. Add the koftas and leave it for about 3 minutes on medium flame
9. Serve hot with rotis or rice.
The proportions are good to serve two people.