I still have so much cauliflower in my fridge and thanks to helpful salesman yesterday, I have some excess spinach as well. I really would like to try out new vegetables, like those small eggplants I keep seeing everywhere and lady fingers, but what can you do, I can’t just throw away perfectly good vegetables.

So, what to do with cauliflower and spinach? I tried Google: “Gobi Palak”. I got recipes of.. surprise surprise.. Gobi Palak as a results. But that reminded me to much of yesterdays Palak Paneer, but one recipe interested me: http://sinfullyspicy.com/2010/08/11/gobi-palak-kofta-currycauliflower-spinach-dumplings-curry/. So I decided to give it a try.

First visit to my nearest store (after Googling besan, carrom/ajwain, kasuri methi/fenugreek..). I was able to find all but fenugreek leaves and besan there. When I asked besan, the salesman gave me gram flour. I wasn’t happy with it, so I left that in the store and bough other ingredients. Then I paid a visit to next store, asking besan again (I decided to replaced fenugreek leaves with fenugreek seeds). Also this time the salesman offered me gram. This time I asked, is it a same thing, and he told me that yes, it is. So I bough it. This store had also fenugreek leaves, so I bought a bunch of those. Once again I was amazed how cheap herbs and spices are in this country. The size of the bunch was same as a size of Finnish sauna vihta, and still it cost me 10 rupees only (15c in euros). But now again I have a problem, what will I do with the rest of those leaves :p

Gobi Palak Kofta is a instant favorite of my (I have lost track of my favorite dishes, there is so many!). The koftas remained soft and kept breaking, I lost three of them while deep frying. I don’t know did I do something wrong, or are they supposed to be like that. But it didn’t matter, the taste was so good! This I will do again some day. And even that this recipe looks very lengthy, I find it easy to do and reasonable fast also. You just mix you kofta ingredients, deep fry them and make the gray and that’s it!
Gobi Palak Kofta
  • 2,5dl minced cauliflower
  • 1dl finely chopped spinach
  • 1-2 tbsp besan (gram) (chickpea flour)
  • 2 tsp ginger & garlic paste
  • 1 tsp carrom seeds (ajwain)
  • 2 tsp red chili powder
  • 1 tsp tumeric
  • 2 tsp kasuri methi (fenugreek leaves)
  • 2 tsp garam masala
  • salt for taste
  • oil for frying
  • GRAVY:
  • 1 onion, chopped
  • 2,5 dl pureed tomatoes
  • 2 gloves of garlic, minced
  • 1 tbsp red chili powder (I used only 1 tsp)
  • 1 tsp coriander powder
  • 1 tsp amchoor (dry mango powder)
  • 2 tbsp oil
  • 1 tbsp curd
  • 2 dl water
  • salt to taste
  1. Mix all ingredients (but not salt) for kofta.If mixture is too dry, add some water.
  2. Make small koftas
  3. Heat oil in pan, and deep fry koftas. Don't heat oil too hot, otherwise koftas stay raw from inside.
  4. Drain with paper towels and set aside.
  5. GRAVY:
  6. In frying pan heat oil and add onions, fry couple of minutes
  7. Add garlic, cook couple of minutes
  8. Add tomato puree, water, chili powder, coriander, mango powder and salt. Cook on low heat about 10 minutes.
  9. Add curd, stir well, cook couple of minutes.
  10. Add koftas, cook couple of minutes, dish is ready.
What will I do with all this Kasuri Methi


Colors of Indian cooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: