| Recipe Name:
Spinach Kofta Curry |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Spinach |
|
250 g |
| Bread slice |
|
2 |
| Bread crumbs |
|
4 tsp |
| Green chilli |
|
1 (chopped) |
| Salt |
|
1/2 tsp |
| Red chilli powder |
|
1/8 tsp |
| Garam masala |
|
a pinch |
| Fat |
|
for frying |
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| For gravy: |
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| Peas (unshelled) |
|
250 g |
| Onion |
|
50 g |
| Ginger |
|
5 g |
| Garlic |
|
4 cloves |
| Tomato |
|
50 g |
| Salt |
|
1 tsp |
| Red chilly powder |
|
1/4 tsp |
| Turmeric powder |
|
1/4 tsp |
| Garam masala |
|
1/4 tsp |
| Coriander leaves |
|
few |
| Fat |
|
2 tbsp |
| Curd |
|
2 tbsp |
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Method: |
- Grind onion, ginger and garlic to a fine paste.
- Blanch the tomatoes and reduce to a puree.
- Beat the curds.
- Heat fat ion a pan and fry the onion, ginger and garlic paste to golden brown, till the fat separates out.
- Add salt, red chilli powder, haldi, tomatoes and curds and fry with the help of little water till the masala is done and fat separates out.
- Add sufficient water and cook covered for a few minutes till gravy is done.
- Wash spinach leaves, remove stalks and cook without water for five minutes, then uncover the pan to evaporate extra water.
- Remove when dry and tender. Grind to a fine paste.
- Soak the bread in some water.
- Squeeze out extra water from the bread.
- Add masalas, green chilli, bread and bread crumbs to spinach paste and mix well.
- Make walnut size balls and deep fry in hot fat.
- Add fried koftas to boiling gravy and cook for five minutes.
Serve hot, sprinkled with garam masala and coriander leaves |
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