Methi Koftas In Spinach Curry


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A delectable methi kofta in spinach curry recipe cooked in a spicy onion tomato based gravy.

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Methi Koftas In Spinach Curry recipe - How to make Methi Koftas In Spinach Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For The Kofta
3/4 cup chopped fenugreek (methi) leaves
2 large potatoes , boiled and mashed
1 small onion , finely chopped
2 green chillies , finely chopped
1/4 cup grated processed cheese
1 bread slice
2 tbsp plain flour (maida)
salt to taste

For The Gravy:
2 cups chopped spinach (palak) leaves
2 tomatoes , chopped
1 onion , chopped
2 tsp chopped ginger (adrak)
1/2 cup fresh cream
1/4 tsp chilli powder
2 tbsp oil
salt to taste
For the kofta:

    For the kofta:
  1. Soak the bread slice in water and squeeze out the water.
  2. Combine the methi leaves, potatoes, onion, bread slice, green chilli, cheese and salt in a bowl and mix well.
  3. Divide the mixture into 8 equal portions and shape them into small balls.
  4. Dissolve the maida in water to make a thick paste.
  5. Heat the oil in a kadhai, dip the balls in the maida paste and deep fry till they turn golden brown and crisp from all the sides.
  6. Drain on an absorbent paper and keep aside.

For the gravy

    For the gravy
  1. Boil and blend the spinach in a mixer into a smooth paste. Keep aside.
  2. Combine the onions, tomatoes and ginger and blend in a mixer into a smooth paste. Keep aside.
  3. Heat oil in a pan, add the masala paste and saute for 5 minutes.
  4. Add the salt, red chilli powder and spinach paste and saute for another 5 minutes.
  5. Add the cream, mix well and bring to a boil.

To serve

    To serve
  1. Place the koftas in a dish and pour the hot gravy on top.
  2. Garnish with cream on top.

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This recipe was contributed by shachi_rana on 05 Oct 2011

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