This is a very tasty dish to relish, and it gets much better with palak gravy. Prepare the koftas on a special occasion or if you have any guests coming, they will love these kebabs with palak gravy.
- Whole 5 spice
- Curry leaves
- Red beans
- chana dal
- Green chilly
- 5 spice powder
- Roomali roti
STEP 1 : PREPARE THE INGREDIENTS
Wash the fresh produce. Roughly chop the onion, tomato, coriander, green chilly, ginger and garlic. Finely chop the carrots and cauliflower. Boil the spinach in a pot of water for 2-3 minutes with a pinch of salt. Strain and roughly chop.
STEP 2 : PREPARE THE KEBABS:
In a pan, add 1-2 tablespoons of oil. Add whole 5 spice and curry leaves. Add cauliflower, carrots, soaked beans and chana dal. Add 3 cups of water to cover the mixture. Cook for 8-10 minutes till the dal is cooked. Add coriander, salt to taste and half of the 5 spice powder. Cook till the water dries out. Remove off the heat. Cool the mixture and remove the whole spices. Grind in a mixture/grinder till it comes together. Remove and make medium sized balls with the mixture. Slightly flatten them with your fingers to form a patty.
STEP 3 : FRY THE KEBAB
In a pan, add 5-6 tablespoons of oil. Shallow fry the kebabs for 1-2 minutes on each side till golden brown. Remove and let the excess oil drain on a paper towel.
STEP 4 : PREPARE THE PALAK BHUNA
In a pan, add 2-3 tablespoons of oil. Add chopped garlic and ginger. Sauté till brown. Add chopped onion and tomato. Sauté for 4-5 minutes till the tomatoes are cooked. Add the rest of the 5 spice powder. Add salt and green chilly. Add water for consistency. Add chopped spinach. Sauté for 1-2 minutes. Add cream and mix well. Switch off the heat.
STEP 5 : HEAT THE ROOMALI ROTIS
In a pan, heat the roomali rotis on each side for 1-2 minutes till it’s cooked. Remove and keep aside.
STEP 6 : PLATE YOUR DISH
Transfer the bhuna palak in a plating dish. Place the kebabs on top of it. Serve with hot roomali rotis. Devour!