Spinach Koftas in Red Gravy
by Tarla Dalal
Added to 66 cookbooks
This recipe has been viewed 17143 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.
- 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.
- Trim the edges of the bread slices and crumble them.
- Combine all the remaining ingredients, including the spinach and crumbled bread in a bowl and mix well.
- Divide the mixture into 20 equal portions and roll them into small round balls.
- 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.
- 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.
- Cool slightly and blend in a mixer to a smooth pulp. Keep aside.
- Heat the oil in a deep pan or kadhai, add the paste and sauté on a medium flame for 2 to 3 minutes.
- 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.
- Add the cream, mix well and cook on a medium flame for another 1 minute. Keep aside.
- Just before serving, re-heat the gravy.
- Add the koftas to it, mix gently and cook on a slow flame for 1 to 2 minutes.
- Serve immediately.
Nutrient values per serving
|Vitamin A||4958.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||49.3 mg|
|Folic Acid||122.4 mcg|
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