Spinach Kofta Food

SPINACH KOFTA

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.

KASHMIRI KOFTA

Steps:

• Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
• Combine in a bowl the minced meat and all the mixed ingredients well.
• Add khoya and gram flour.
• Knead well.
• Heat ghee in a large heavy bottom pan.
• Add asafoeida, cloves and cardamoms.
• Add yoghurt and 1/2 cup of water and salt.
• Reduce heat and allow it to simmer.
• Take a tablespoon of the mincemeat mixture and roll it into 2-3 innch (5 cms-7.5 cms) long and 3/4-inch thick.
• Roll the dough with your palm over a metal plate.
• Slip each kofta carefully into the pan.
• Do not let any kofta stick to the bottom of the pan.
• Add 2 tbsps. more water if the koftas start sticking to the pan.
• Cook till koftas change colour.
• Add 2 1/2 cups of water, kewda essence and saffron.
• Cover and cook for 40 minutes.
• When the gravy thickens remove them from the fire.
• Sprinkle corriander leaves.