by Tarla Dalal
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Added to 65 cookbooks
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A luxuriously rich recipe of deep-fried koftas reinforced with the goodness of greens like spinach, coriander and fenugreek, cooked in a white gravy enriched with saffron and cream.
- Combine all the ingredients along with 1½ cups of water in a kadhai, mix well and cook on a medium flame for 8 to 10 minutes or till the onions turn soft. Keep aside to cool completely.
- Blend in a mixer to a smooth paste and keep aside.
- Heat the oil in a kadhai, add the cardamom, cloves and sauté on a medium flame for a few seconds.
- Add the green chillies, prepared onion paste, mix well and sauté on a medium flame for 2 to 3 minutes.
- Add the garam masala, curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the cream and salt, mix well and cook on a medium flame for 1 minute.
- Keep aside.
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 16 equal portions and shape each portion into a round ball.
- Heat the oil in a kadhai, deep-fry the koftas, a few at a time, on a medium flame till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.
- Combine the prepared white gravy in a kadhai, add the chilli powder, dried fenugreek leaves and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the cream, mix well and simmer for another 1 minute, while stirring continuously.
- Meanwhile combine the saffron strands with the milk in a small bowl and mix well.
- Add this saffron-milk mixture to the gravy , mix well and cook on a medium flame for 1 minute.
- Just before serving, add the spinach koftas to the hot gravy and simmer for 1 to 2 minutes.
- Garnish with coriander and serve hot with parathas.
Nutrient values per serving
|Vitamin A||1352.8 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.6 mg|
|Vitamin C||24.2 mg|
|Folic Acid||45.7 mcg|
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