Spinach Kofta Curry Food
SPINACH KOFTA
Make and share this Spinach Kofta recipe from Food.com.
Provided by Pavithra Mahesh
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- 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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Cuisine IndianCategory Curry, Main CourseServings 2-3Total Time 45 mins
- Slice 1 large onion into two parts. Now, finely chop half of onion and slice other half into thin half moon slices and leave aside. In a bowl, mix fine chopped half of onion, chopped spinach, chopped green pepper, 1/2 tsp salt, 1/2 tsp chili powder, half of chopped garlic and 4 tbsp of chickpea flour.
- Mix 1 tbsp at a time water into dry ingredients until all ingredients can stick together to form small balls. Divide the mixture into 6-7 equal size kofta balls and set aside.
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