Saagwala Cheese Kofta
by Tarla Dalal
Added to 134 cookbooks
This recipe has been viewed 22359 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.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 16 equal portions and shape into a round kofta.
- Roll each koftas into the breadcrumbs till they are evenly coated from all the sides.
- Heat the oil in a kadhai, and deep-fry a few koftas at time till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Combine the blanched spinach and fenugreek leaves in a blender and purée to a smooth paste. Keep aside.
- Heat the oil in a deep pan and add the cumin seeds.
- When the seeds crackle, add the onion paste and sauté till the onions turn light brown in colour.
- Add the ginger-garlic paste and green chillies and sauté on a medium flame for 1 minute.
- Add the kasuri methi, turmeric powder, spinach-fenugreek purée, cream, garam masala, sugar, salt with ½ cup of water and bring to a boil. Keep aside.
- Just before serving add the koftas in the gravy, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||3477.7 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.7 mg|
|Vitamin C||30 mg|
|Folic Acid||87.6 mcg|
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