Spinach Koftas in Red Gravy


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A variety of spices including charoli, jeera, khus khus and dhania ground along with coconut and onions and added to the tomato-based gravy, gives a vibrant feel to the Spinach Kofta in Red Gravy.

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD
લાલ ગ્રેવીમાં પાલકના કોફ્તા - ગુજરાતી માં વાંચો 

Added to 68 cookbooks   This recipe has been viewed 19307 times

Spinach gives a healthy spin to the koftas in this recipe, while the paneer makes it a scrumptious mouthful! a variety of spices including charoli, jeera, khus khus and dhania ground along with coconut and onions and added to the tomato-based gravy, gives a vibrant feel to the spinach kofta in red gravy. Remember to add the koftas just before serving.

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Spinach Koftas in Red Gravy recipe - How to make Spinach Koftas in Red Gravy

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4serving )
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Ingredients

For The Spinach Koftas
4 1/2 cups chopped spinach (palak)
4 fresh bread slices
1/2 cup crumbled paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
1/2 tbsp roasted besan (bengal gram flour)
1 tsp green chilli paste
salt to taste
oil for deep-frying

To Be Ground Into A Smooth Paste (using Little Water)
1/2 cup roughly chopped onions
2 tbsp freshly grated coconut
7 garlic (lehsun) cloves
2 tsp chopped green chillies
2 whole dry kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tbsp chirongi nuts (charoli)
2 tsp poppy seeds (khus-khus)
1 tsp roughly chopped ginger (adrak)
2 tbsp finely chopped coriander (dhania)

For The Gravy
2 cups roughly chopped tomatoes
2 tbsp oil
1 tsp chilli powder
1 tsp sugar
salt to taste
2 tbsp fresh cream
Method
For the koftas

    For the koftas
  1. Boil a vesselful of water, add the spinach and cook on a medium flame for 1 to 2 minutes. Drain, refresh with cold water and keep aside.
  2. Trim the edges of the bread slices and crumble them.
  3. Combine all the remaining ingredients, including the spinach and crumbled bread in a bowl and mix well.
  4. Divide the mixture into 20 equal portions and roll them into small round balls.
  5. Heat the oil in a non-stick kadhai and deep-fry, a few balls at a time, till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.

For the gravy

    For the gravy
  1. Boil 3 cups of water in a deep non-stick pan, add the tomatoes to it and cook on a medium flame for 8 to 10 minutes or till the tomatoes soften.
  2. Cool slightly and blend in a mixer to a smooth pulp. Keep aside.
  3. Heat the oil in a deep pan or kadhai, add the paste and sauté on a medium flame for 2 to 3 minutes.
  4. Add the chilli powder, tomato pulp, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the cream, mix well and cook on a medium flame for another 1 minute. Keep aside.

How to serve

    How to serve
  1. Just before serving, re-heat the gravy.
  2. Add the koftas to it, mix gently and cook on a slow flame for 1 to 2 minutes.
  3. Serve immediately.

Nutrient values (Abbrv) per serving
Energy331 cal
Protein8.4 g
Carbohydrates22.9 g
Fiber4.7 g
Fat22.9 g
Cholesterol0 mg
Sodium63.2 mg

RECIPE SOURCE : Rotis & SubzisBuy this cookbook

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Reviews

Spinach Koftas in Red Gravy
5
 on 21 Mar 18 10:16 PM


Hi, I tried this recipe today and it came out to be totally delicious 😋 Thank You 😊 Since I don’t enjoy raw onion,I cooked onion paste first in little oil then added tomato 🍅. Cook for few minutes and then made purée. Rest all same. Thanks for such delicious recipe!
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Tarla Dalal    Hi Chitra, we are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
22 Mar 18 08:45 AM
Spinach Koftas in Red Gravy
5
 on 30 Jun 17 04:47 PM


Tarla Ji, I am a big fan of you and your recopies.I always try your recopies and so far they all have turned great and fabulous. I did not like this one as grind paste is with raw onions, garic and ginger. What i would change is all contents of grind mixture first be roasted oil and then make a paste. thanks & regards
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Tarla Dalal    Hi, As the paste is raw they are sauteed for 2 to 3 minutes which helps to remove the raw taste yet if you felt that yes you can saute it as you did. Happy Cooking !!
Reply
01 Jul 17 08:33 AM