This North Indian dish has spinach dumplings enriched with almonds and spices in a creamy, aromatic gravy. Saffron adds a very aromatic twist to the gravy while the almonds give the creamy texture.
Ingredients :-
For Kofta
• 2 cups spinach leaves (palak), finely chopped
• 1/2 cup boiled and mashed potatoes
• 2 tbsp almond flour (or finely ground almonds)
• 1 tbsp chickpea flour (besan)
• 1 tsp ginger-garlic paste
. 1/2 tsp garam masala
• Salt to taste
• Oil for frying
For Almond and Saffron Gravy
• 15-20 almonds, soaked in hot water and peeled
• 1/2 cup yoghurt
• 1 large onion, finely chopped
• 2 medium tomato, pureed
• 1 tsp ginger-garlic paste
• 1-2 green chilies, slit
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp garam masala
• A few saffron strands, soaked in warm water
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• 2 tbsp ghee or oil for cooking
Method :-
Step 1: Prepare the Koftas
1. In a mixing bowl, combine the chopped spinach, mashed potatoes, almond flour, chickpea flour, ginger-garlic paste, garam masala and salt.
2. Mix well to form a dough-like mixture. Shape into small balls (koftas).
3. Heat oil in a pan and fry the koftas until golden brown. Drain on paper towels and set aside.
Step 2: Make the Almond Paste
1. Blend the soaked and peeled almonds with yoghurt to form a smooth paste. Set aside.
Step 3: Prepare the Gravy
1. Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
2. Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
3. Add ginger-garlic paste and cook until the raw smell disappears.
4. Add turmeric powder, red chili powder, and garam masala. Stir well.
5. Add the tomato puree and cook until oil starts to separate.
6. Lower the heat and add the almond paste. Cook, stirring continuously, for 3-4 minutes.
7. Add saffron water and mix well.
8. Add a bit of water to adjust the consistency. Simmer the gravy for 5-6 minutes.
9. Season with salt.
Step 4: Assemble and Serve
1. Add the fried koftas to the hot gravy just before serving.
2. Garnish with fresh coriander leaves and a few more saffron strands.
3. Serve hot with naan, roti, or steamed basmati rice.
Enjoy this flavorful and creamy Palak Badami Kofta in Almond and Saffron Gravy!