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Spinach Koftas


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Tasty koftas with a rich gravy.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients


To be ground into a paste (for the gravy)
1 large onion
2 tbsp grated fresh coconut
7 cloves garlic (lehsun)
2 green chillies
2 red chillies
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tbsp chirongi nuts (charoli)
2 tsp poppy seeds (khus-khus)
25 mm. (1") piece of ginger (adrak)
2 tbsp chopped corriander (dhania)

For the koftas
2 1/4 cups chopped spinach (palak)
4 tbsp besan (Bengal gram flour)
2 fresh bread slices, crumbled
1/2 tsp grated ginger (adrak)
salt to taste

For the stuffing (for the koftas)
4 to 5 tbsp crumbled paneer (cottage cheese)
1 tbsp chopped corriander (dhania)
1 green chilli, chopped
8 to 10 raisins (kismis)

Other ingredients (for the koftas)
 oil for deep-frying

For the gravy
4 large sized tomatoes
1 tsp chilli powder
100 gms fresh cream
4 tbsp ghee
salt to taste

Method
For the gravy
  1. Cut the tomatoes into big pieces, add 4 cups of water and cook. When soft, prepare a soup by passing through a sieve.
  2. Heat the ghee in a vessel and fry the paste very well.
  3. Add the chilli powder and fry again for 1 minute.
  4. Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.

For the koftas
  1. Steam the spinach leaves for 5 minutes, then squeeze out the water.
  2. Roast the gram flour on a tava for 2 to 3 minutes.
  3. Mix the spinach, roasted gram flour, bread, ginger and salt very well.
  4. Mix all the ingredients together for the stuffing.
  5. Make small balls of the spinach mixture and flatten them slightly. Put a little mixture of the stuffing in the centre and close it. Repeat for the remaining spinach mixture and stuffing.
  6. Deep fry the koftas in oil. Remove, drain and keep aside.

How to serve
  1. Just before serving, add the koftas to the hot gravy.
  2. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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