Meat balls with Dill, fenugreek leaves and spinach

              Palak, Soya-Methi ke kofte 

Meat balls with soya,palak,methi saag

Couple of months ago my loving cousin sister Binni Baji (Sehba Imam) was recalling the taste of my mother's recipe  kofta with palak ,soya, methi ka saag. She demanded me to publish that recipe  for her. Due to lack of time i was not able to cook this dish  as  this dish requires a lot of time . 

Few days ago I visited  my home town Bareilly where I cooked this dish for my father . Our domestic help noor afshaan helped me to cook this dish.....thank you ... Noor fshaan  for the cooperation.

Minced meat for  meat balls

Meat balls/ kofte

Category - non Vegetarian
Serve-  4-6 people

Preparation time:1 hour

   Indrediants  for Meat  Balls (kofta)

• Minced  meat(qeema)- 1/2 k.g
• Onion paste- 2 table spoon
• Garam masala powder-  1/4 tea spoon 
• Rosted chana powder-or gram flour (rosted)- 3 table spoon full
  
• White poppy seeds powder ( khas- khas 1/4 tea spoon)
• Ginger-garlic paste- 1/2 tea spoon
  
• Turmeric-1/2 tea spoon
  
• Red chili powder- 1/4 tea spoon
  



kofte

• Salt- 1/2  tea spoon

For filling

• Coriander/ mint leaves-chopped-1-table spoon
• Green chili-chopped- 4-5
• Onion(chopped)-1 small
• Ginger (chopped)-1/2 tea spoon

Method

Wash well minced meat in  the sieve then drain well. Finely grind  minced meat in the mixer grinder, add other ingredients and  spices all together  and blend it well.
Well mixing is very important  to make your kofta smooth  other wise,meat balls  may break while cooking.

 Meat balls with soya ,palak, methi  saag

Put  small  quantity of prepared minced meat on your palm , fill chopped  mixture of coriander, green chili,onion- ginger in it  and  make  small  balls. 
Keep it aside  and  start preparation for gravy. 
For that you will be needing-



Ingredients for gravy 
       

• Spinach( palak chopped)-1k.g chopped

• Dill leaves( soya leaves)-1table spoon
• Fenugreek leaves green( hari methi )-3 table- spoon /or dry leaves-1tea spoon
• Onion paste-2 table spoon
• Mustard oil/ refined oil-4 table spoon
• Garlic-Ginger paste-1/2 teaspoon
• Salt-1/2 tea spoon
• Green chili-5 (chopped)
• Turmeric-1/2 tea spoon
• Red chili powder-1/2 tea spoon
• Coriander powder- 1/2 tea spoon

How to do -
To prepare gravy, heat the mustard oil in the deep pan, add onion, garlic  ginger paste, stir a little,now add turmeric, red chili,coriander powder salt, stir 2-3 times,add 1/4 cup of water and  let it cook till the water dry. Now add chopped  hari palak, methi,soya leaves, mix  it all with gravy well. When  palak cooked a little, add  meat  balls in the gravy care fully , just move the pan a little so that gravy mix with the meat  ball.  

Do not use ladle to move meat balls till it cooked a little. Stir time to time. Cook  this dish on the medium flame. You  need  not  to add water in it because  palak leaves its water itself. While cooking  you can smell the  aroma of  hari soya- methi leaves  which  can  make you  impatient to eat it. So have patience till  the  dish is ready. 

When the kofta turned soft  and  well cooked  with palak. let the water dry of the dish, parch it well. Adjust the salt again. When  oil started separate  from the gravy. Turn off the heat. palak soya- methi kofta is ready... 

Meat balls with soya -palak -methi ka  saag

Now  last but not the least... garnish your dish with your  love  and  affection... believe me it will make your dish richer  and tastier. Have it with roti  plain rice.its  tastes sooooooooooooo delicious.

Happy cooking!!!
Arshia zaidi