Spinach Koftas in Red Gravy Video by Tarla Dalal

Spinach Koftas in Red Gravy Video by Tarla Dalal

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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.

  

Recipe Description for Spinach Koftas in Red Gravy

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


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

  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

  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

  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.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook

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