Methi Kofta In Spinach Gravy By Kvinita

by kvinita

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Get ready to add a range of healthful greens in your meal with the methi kofta in spinach gravy. The koftas made from besan and chipped fenugreek or methi leaves are fried and then simmered in a spinach puree based rich and spicy gravy.

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Methi Kofta In Spinach Gravy By Kvinita recipe - How to make Methi Kofta In Spinach Gravy By Kvinita

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Preparation Time: 30 mins Cooking Time: 30 mins Total Time: 601 hours 4Makes 4 servings
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Ingredients

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

Method

For the kofta:

Soak the bread slice in water and squeeze out the water.
Combine the methi leaves, potatoes, onion, bread slice, green chilli, cheese and salt in a bowl and mix well.
Divide the mixture into 8 equal portions and shape them into small balls.
Dissolve the maida in water to make a thick paste.
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.
Drain on an absorbent paper and keep aside.

For the gravy

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

To serve