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saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy |
Tarla Dalal
• 15 November, 2022
Table of Content
saagwala cheese kofta recipe is a perfect Indian sabzi for parties and occasions. Learn how to make saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy |
A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. These koftas are like soft creamy cheese balls that just melt in your mouth, in the greenest, creamiest palak gravy.
Crisp outside and soft inside, these cheese and aloo koftas have the distinct flavour of kishmish which impart a richness that perfectly matches the gravy that dresses these koftas. The amazing cheese kofta with palak methi gravy is finger-lickingly delicious.
Tips to make saagwala cheese kofta: 1. Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other. 2. Refresh the greens with cold water to retain its colour. 3. Do not discard the blanched greens water, you can use it to adjust the consistency of the gravy. 4. 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.
Enjoy saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with detailed step by step photos.
Tags
Soaking Time
0
Preparation Time
25 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
50 Mins
Makes
4 servings
Ingredients
For The Cheese Koftas
1 cup grated processed cheese
1 cup boiled and boiled and mashed potatoes
2 tbsp chopped raisins (kismis)
2 tbsp cornflour
2 tsp finely chopped green chillies
salt to taste
bread crumbs for rolling
oil for deep-frying
For The Green Gravy
3 cups chopped spinach (palak)
1 cup chopped fenugreek leaves (methi) leaves
1 tbsp oil
1 tsp cumin seeds (jeera)
3/4 cup onion paste
1 tsp finely chopped green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp turmeric powder (haldi)
1/4 cup fresh cream
1/2 tsp garam masala
1 tsp sugar
Method
- 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.
- Heat water in a deep pan, add spinach and fenugreek leaves, mix well and cook on a medium flame for 3 minutes.
- Drain and refresh with cold water.
- Blend in a mixer till smooth. Keep aside.
- Heat the oil in a deep pan and add the cumin seeds.
- When the seeds crackle, add the onion paste and sauté for 3 to 4 minutes.
- 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 boil for 5 minutes, while stirring occasionally. 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 the saagwala cheese kofta immediately.
Saagwala Cheese Kofta recipe with step by step photos
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saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | then do try other kofta gravies also:
- methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry |
- malai kofta recipe | malai kofta curry | restaurant style malai kofta |
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saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | then do try other kofta gravies also:
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saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | is made using easily available ingredients in India:
For The Cheese Koftas: 1 cup grated processed cheese, 1 cup boiled and mashed potatoes, 2 tbsp chopped raisins (kismis), 2 tbsp cornflour, 2 tsp finely chopped green chillies, salt to taste, bread crumbs for rolling and oil for deep-frying. See the below image of list of ingredients for saagwala cheese kofta.
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For The Green Gravy : 3 cups chopped spinach (palak), 1 cup chopped fenugreek (methi) leaves, 1 tbsp oil, 1 tsp cumin seeds (jeera), 3/4 cup onion paste, 1 tsp finely chopped green chillies, 1 tsp ginger-garlic (adrak-lehsun) paste, 1/2 tsp dried fenugreek leaves (kasuri methi), 1/4 tsp turmeric powder (haldi), 1/4 cup fresh cream, 1/2 tsp garam masala and 1 tsp sugar. See the below image of list of ingredients for saagwala cheese kofta.
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saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | is made using easily available ingredients in India:
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In a deep bowl, add 1 cup grated processed cheese.
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Add 1 cup boiled and mashed potatoes.
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Add 2 tbsp chopped raisins (kismis).
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Add 2 tbsp cornflour.
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Add 2 tsp finely chopped green chillies.
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Add salt to taste.
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Mix well.
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Divide the mixture into 16 equal portions and shape into a round kofta.
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Roll each koftas into the breadcrumbs till they are evenly coated from all the sides.
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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.
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Drain on an absorbent paper and keep aside.
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In a deep bowl, add 1 cup grated processed cheese.
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Heat enough water in a deep pan.
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Add 3 cup chopped spinach (palak).
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Add 1 cup chopped fenugreek (methi).
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Mix well and cook on a medium flame for 3 minutes.
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Drain and refresh with cold water.
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Transfer to the mixer Blend in a mixer till smooth. Keep aside.
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Heat the oil in a deep pan and add the cumin seeds.
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When the seeds crackle, add ¾ cup onion paste.
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Sauté for 3 to 4 minutes.
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Add 1 tsp ginger-garlic (adrak-lehsun) paste.
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Add 1 tsp chopped green chillies.
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Sauté on a medium flame for 1 minute. Add ½ tsp dried fenugreek leaves (kasuri methi).
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Add ¼ tsp turmeric powder (haldi).
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Add the spinach-fenugreek purée.
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Add ¼ cup fresh cream.
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Add ½ tsp garam masala.
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Add 1 tsp sugar.
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Add salt to taste.
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Add ½ cup of water.
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Cook for 5 minutes, while stirring occasionally. Keep aside.
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Heat enough water in a deep pan.
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Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other.
-
Refresh the greens with cold water to retain its colour.
-
Do not discard the blanched greens water, you can use it to adjust the consistency of the 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.
-
Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other.
Nutrient values (Abbrv)per plate
| Energy | 480 cal |
| Protein | 9.9 g |
| Carbohydrates | 34.9 g |
| Fiber | 3.8 g |
| Fat | 33.6 g |
| Cholesterol | 20 mg |
| Sodium | 297.8 mg |
Click here to view Calories for Saagwala Cheese Kofta
The Nutrient info is complete
loves cooking
Sept. 18, 2021, 11:29 p.m.
Cheesy koftas find their perfect partner in the spinach - methi gravy. Ideal when gobbled down with hot rotis or naan.
shreya_the foodie
June 4, 2021, 2:42 p.m.
Cheese koftas cooked in a lovely spinach gravy. Tastes great and the combo is perfect.
