Saagwala Cheese Kofta

Saagwala Cheese Kofta

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 133 cookbooks   This recipe has been viewed 36606 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.

Add your private note

Saagwala Cheese Kofta recipe - How to make Saagwala Cheese Kofta

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4serving )
Show me for servings


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
oil for deep-frying

For The Green Gravy
3 cups chopped spinach (palak) , blanched
1 cup fenugreek (methi) leaves , blanched
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
salt to taste

For the cheese koftas

    For the cheese koftas
  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 16 equal portions and shape into a round kofta.
  3. Roll each koftas into the breadcrumbs till they are evenly coated from all the sides.
  4. 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.
  5. Drain on an absorbent paper and keep aside.

For the green gravy

    For the green gravy
  1. Combine the blanched spinach and fenugreek leaves in a blender and purée to a smooth paste. Keep aside.
  2. Heat the oil in a deep pan and add the cumin seeds.
  3. When the seeds crackle, add the onion paste and sauté till the onions turn light brown in colour.
  4. Add the ginger-garlic paste and green chillies and sauté on a medium flame for 1 minute.
  5. 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.

How to proceed

    How to proceed
  1. Just before serving add the koftas in the gravy, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  2. Serve immediately.

Nutrient values (Abbrv) per serving
Energy480 cal
Protein9.9 g
Carbohydrates34.9 g
Fiber3.8 g
Fat33.6 g
Cholesterol20 mg
Sodium297.8 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Saagwala Cheese Kofta
 on 28 Apr 14 12:12 PM

Cheesy koftas find their perfect partner in the spinach - methi gravy. Ideal when gobbled down with hot rotis or naan.
Saagwala Cheese Kofta
 on 09 Nov 12 10:03 AM

Cheese koftas cooked in a lovely spinach gravy. Tastes great and the combo is perfect.