Spinach Kofta Recipe #365788
veggie balls served in creamy spinach gravy
35 min | 15 min prep
SERVES 2 -4
For Koftas
- 2 tablespoons cottage cheese
- 1 cup spinach
- 1 cup of mashed boiled potatoes
- 2 green chilies
- 1 teaspoon salt
- 1 teaspoon chopped ginger
For the Gravy
- 1 big bunch spinach (blanch and make them into a paste)
- 2 big onions (blanch the onions and grind them into a coarse paste)
- 2 medium tomatoes (blanch the tomatoes and puree them)
- 1 teaspoon ginger-garlic paste
- 1/4 teaspoon garam masala powder
- 1 teaspoon chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons cashew nuts paste
- salt
- 2 tablespoons clarified butter
- 1 teaspoon cumin seed
- 1 teaspoon cream
- For Koftas:.
- Mix all the above ingredients and make small lemon sized balls, roll them in corn flour and deep fry in vegetable oil until golden brown.
- For Gravy:.
- Heat butter with 1tbsp of olive oil in a cooking vessel and add the cumin seeds and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add chili powder,turmeric powder,coriander powder combine. Add the tomato puree and let it cook over slow fire till the oil separates. Now add the spinach paste and cashewnut paste . Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.
- Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.
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5 stars