arbi leaves kofta curry

Arbi Leaves Kofta Curry – Arbi Patta Kofta Curry – Taro Leaves Kofta

Arbi Leaves Kofta Curry – Arbi Patta Kofta Curry – Taro Leaves Kofta

Arbi leaves sabzi with gravy is a mildly spiced and super yummy kofta recipe prepared with arbi leaves. These steamed round balls are simmered in rich gravy making it a perfect accompaniment to your meals. Arbi or colocasia is an excellent source of vitamins C and E. We can make number of delectable dishes with arbi like snacks, vegetable and gravy curry.

These deep fried arbi leaves kofta balls can be served as evening snack as well. Serve this tempting and amazing arbi kofta curry steaming hot with steamed rice or with any Indian bread like chapatti or parantha. Everyone will surely like eating this devouring kofta recipe for sure. So, here is a detailed recipe with step-by-step pictures to make perfect kofta curry at your home. Enjoy!

Directions

Getting ready:

Remove the stalk from arbi leaves and rinse them thoroughly with water. Let the leaves dry and then chop them finely. After chopping the leaves once, fold them again and make them finer.

arbi leaves kofta curry

Take 3 (250 grams) tomatoes, ½ inch ginger piece and 1 green chilly and grind to make a fine paste.

arbi leaves kofta curryMaking:

In a big mixing bowl, take chickpea flour and to it add the following ingredients – ½ tsp salt, ¼ tsp red chilly powder, 1 tsp coriander powder, ½ tsp carom seeds and mix everything really well.

arbi leaves kofta curry

Now add water in little portions and stir to dissolve all lumps. Stir until batter gets smooth in consistency. Gram flour batter with dense and thick consistency is ready.

arbi leaves kofta curry

To this batter add chopped leaves and mix really well until leaves are coated well with the batter. The mixture for making koftas is now ready. The consistency of batter should be kept thick so that it gets easy to bind them in small balls.

arbi leaves kofta curry

Heat 2 cups of water in any vessel and place it on flame for simmering for cooking the kofta balls in steam. Cover the vessel so that it simmers quickly.

arbi leaves kofta curry

Grease the sieve with some oil nicely. Make a lump from the batter, wet your hands with some water and give it a round-flatten shape like a kofta. You can also make long kofta balls as well as per your preference.

arb leaves kofta curry

Place the prepared kofta ball over the greased sieve. Likewise prepare koftas from rest of the batter as well.

arbi leaves kofta curry

Now place this sieve over the boiling water, cover and steam them nicely. You can also use steamer for cooking the koftas. Cover and cook for 10 to 12 minutes.arbi leaves kofta curry

After 12 minutes, the koftas will puff up in size and are cooked through. Turn off the flame and place the sieve over net stand so that the koftas cool quickly.arbi leaves kofta curry

Heat 2 to 3 tbsp oil in a pan and splutter 1 tsp carom seeds, 1 pinch asafoetida, ¼ tsp turmeric powder and 1 tsp coriander powder. Saute the spices for a while on low flame.arbi leaves kofta curry

Now add tomato-green chilly-ginger paste to the pan and sauté until you see oil leaving the sides of the masala. Then add 2 tbsp gram flour into it. Saute the masala for 4 to 5 minutes. Then add ¼ tsp red chilly powder as well and sauté for few more minutes. The quantity of red chilies can be adjusted as per your taste and preference.

arbi leaves kofta curry

When the masala is cooked through and oil starts leaving the sides, add 1.5 cups of water to it. Add water as per your preference to make gravy.

arbi leaves kofta curry

Also add ¾ tsp salt or to taste, followed by green coriander sprigs. Cover and let the gravy simmer for a while.

arbi leaves kofta curry

When you see gentle boil in the gravy, drop the kofta balls into the gravy and reduce the flame to minimum. Cover and cook sabzi for 5 to 6 minutes on low flame so that koftas absorb all the spices.

arbi leaves kofta curry

After 6 minutes, turn off the flame and transfer the curry to a serving bowl. Lip smacking and super delicious palak kofta curry is ready.

arbi leaves kofta curryServing:

Garnish this devouring and tempting kofta curry steaming hot with any Indian bread like chapatti, parantha or poori. In fact it goes well with steamed rice or jeera rice as well.

arbi leaves kofta currySuggestions

  • We have steamed the koftas for this recipe but you can also deep fry them as per your convenience.
  • The consistency of batter should not be running or pouring as it will get difficult to bind the koftas balls. Keep the batter little thick and dense.

Arbi Leaves Kofta Curry - Taro Leaves Koftaarbi leaves kofta curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Arbi leaves – 250 grams
  • Tomato – 3
  • Green chilly – 1
  • Ginger – ½ inch
  • Gram flour – 1.25 cup (125 grams)
  • Oil – 3 to 4 tbsp
  • Green coriander – 3 to 4 tbsp (finely chopped)
  • Carom seeds – 1.5 tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 2 tsp
  • Red chilly – ½ tsp
  • Salt – 1.5 tsp or to taste
Instructions
  1. Remove the stalk from arbi leaves and rinse them thoroughly with water. Let the leaves dry and then chop them finely. After chopping the leaves once, fold them again and make them finer.
  2. Take 3 (250 grams) tomatoes, ½ inch ginger piece and 1 green chilly and grind to make a fine paste.
  3. In a big mixing bowl, take chickpea flour and to it add the following ingredients - ½ tsp salt, ¼ tsp red chilly powder, 1 tsp coriander powder, ½ tsp carom seeds and mix everything really well.
  4. Now add water in little portions and stir to dissolve all lumps. Stir until batter gets smooth in consistency. Gram flour batter with dense and thick consistency is ready.
  5. To this batter add chopped leaves and mix really well until leaves are coated well with the batter. The mixture for making koftas is now ready. The consistency of batter should be kept thick so that it gets easy to bind them in small balls.
  6. Heat 2 cups of water in any vessel and place it on flame for simmering for cooking the kofta balls in steam. Cover the vessel so that it simmers quickly.
  7. Grease the sieve with some oil nicely. Make a lump from the batter, wet your hands with some water and give it a round-flatten shape like a kofta. You can also make long kofta balls as well as per your preference.
  8. Place the prepared kofta ball over the greased sieve. Likewise prepare koftas from rest of the batter as well.
  9. Now place this sieve over the boiling water, cover and steam them nicely. You can also use steamer for cooking the koftas. Cover and cook for 10 to 12 minutes.
  10. After 12 minutes, the koftas will puff up in size and are cooked through. Turn off the flame and place the sieve over net stand so that the koftas cool quickly.
  11. Heat 2 to 3 tbsp oil in a pan and splutter 1 tsp carom seeds, 1 pinch asafoetida, ¼ tsp turmeric powder and 1 tsp coriander powder. Saute the spices for a while on low flame.
  12. Now add tomato-green chilly-ginger paste to the pan and sauté until you see oil leaving the sides of the masala. Then add 2 tbsp gram flour into it. Saute the masala for 4 to 5 minutes.
  13. Then add ¼ tsp red chilly powder as well and sauté for few more minutes. The quantity of red chilies can be adjusted as per your taste and preference.
  14. When the masala is cooked through and oil starts leaving the sides, add 1.5 cups of water to it. Add water as per your preference to make gravy
  15. Also add ¾ tsp salt or to taste, followed by green coriander sprigs. Cover and let the gravy simmer for a while.
  16. When you see gentle boil in the gravy, drop the kofta balls into the gravy and reduce the flame to minimum. Cover and cook sabzi for 5 to 6 minutes on low flame so that koftas absorb all the spices.
  17. After 6 minutes, turn off the flame and transfer the curry to a serving bowl. Lip smacking and super delicious palak kofta curry is ready.
  18. Garnish this devouring and tempting kofta curry steaming hot with any Indian bread like chapatti, parantha or poori. In fact it goes well with steamed rice or jeera rice as well.

 

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