Jackfruit and Spinach Kofta Curry

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups raw jackfruit chunks
• 3-4 cloves garlic
• 1 medium-sized potato
• 2 tablespoons gram flour
• A pinch turmeric powder
• A small amount red chili powder
• A small amount cumin powder
• Salt to taste
• A handful fresh chopped coriander
• A few drops oil
• A drizzle oil
• Pre-prepared palak (spinach) gravy
• A sprinkle white sesame seeds
• A small dollop cream or butter

1. 1Place large chunks of jackfruit and a few garlic cloves in a pressure cooker with water and boil until tender.
2. 2Remove the boiled jackfruit and garlic from the pressure cooker and combine with a boiled and peeled potato in a bowl.
3. 3Blend or mash the jackfruit, garlic, and potato together to form a coarse, fluffy mixture.
4. 4Add 2 tablespoons of gram flour, a pinch of turmeric powder, a small amount of red chili powder, a small amount of cumin powder, salt, and a handful of fresh chopped coriander to the mixture.
5. 5Thoroughly mix all ingredients by hand until well combined and uniform.
6. 6Apply a few drops of oil to hands and shape the mixture into small, round kofta balls.
7. 7Place the shaped koftas into the wells of an appe pan, drizzle with oil, cover, and cook on a gas stove.
8. 8Flip the koftas with a wooden skewer and cook until golden-brown and crispy on all sides.
9. 9Gently transfer the cooked koftas from the appe pan into the simmering pre-prepared palak gravy.
10. 10Allow the koftas to simmer in the gravy, absorbing its flavors.
11. 11Serve the Kathal Ke Kofte garnished with a sprinkle of white sesame seeds and a small dollop of cream or butter.

These instructions are our analysis of the original video. Watch on YouTube →