Saagwala Cheese Kofta

by Tarla Dalal

Added to 97 cookbooks
This recipe has been viewed 3503 times

A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time.

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Preparation Time: 15 mins.
Cooking Time: 30 mins.
Serves 4.
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Ingredients

For the cheese koftas
1/2 cup grated processed cheese
1/2 cup boiled and grated potatoes
1 tbsp raisins (kismis)
1 tbsp cornflour
1 green chilli, finely chopped
salt to taste

For the green gravy
3 cups chopped spinach (palak), blanched
1 cup fenugreek (methi) leaves, blanched
1 tsp cumin seeds (jeera)
1 cup onion puree
2 tsp ginger-garlic (adrak-lehsun) paste
1 green chilli, finely chopped
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp turmeric powder (haldi)
4 tbsp cream
1/2 tsp garam masala
1 tbsp oil
salt to taste

Other ingredients
oil for deep-frying

Method

For the cheese koftas

Combine all the ingredients and mix well.
Divide the mixture into 8 equal portions and shape into rounds.
Deep fry in hot oil till they are golden brown. Drain on absorbent paper and keep aside.

For the green gravy

Combine the blanched spinach and fenugreek leaves in a blender and purée to a smooth paste.
Heat the oil in a pan and add the cumin seeds.
When the seeds crackle, add the puréed onions and sauté till the onions turn golden brown.
Add the ginger-garlic paste and green chilli and sauté for 2 to 3 minutes.
Add the kasuri methi and turmeric powder and mix well.
Add the spinach-fenugreek purée, cream, garam masala, salt with ½ cup of water and bring to a boil.

How to proceed

Add the prepared koftas to the hot gravy and serve immediately.

Tips

Dip the blanched palak and methi in cold water after blanching.
This will help the greens to retain the bright green colour by arresting any further cooking.

RECIPE SOURCE : Swadisht Subzian