Tasty and Yummy Spinach Kofta Recipe | Yummyfoodrecipes.in By, 2018-01-24 Tasty and Yummy Spinach Kofta Recipe | Yummyfoodrecipes.in Explore the exotic taste ofTasty and Yummy Spinach Kofta Recipe.This dish is healthy, tasty, and spicy. It is perfect for any occasion. Prep Time: Cook time: Ingredients: For Kofta 2 cupsspinach finely chopped,1-1/2 cupspotatoes boiled, peeled and mash,1/2 teaspooncumin seed (jeera),1/2 teaspoonsalt, For Batter 4 cupsbesan (gram flour),1/4 cupwater,Also neededOil to fry, For the Gravy 2 tablespoonsoil,1 teaspooncumin seeds (jeera),1/8 teaspoonAsafoetida (hing),2 teaspooncoriander powder (dhania),1/2 teaspoonturmeric (haldi),3 tablespoonscashew powder,2 cupstomatoes cut into small pieces,1 tablespoonchopped ginger,1green chili chopped,1 teaspoonsugar,Saltto taste,1/4 cupcream,1/4 teaspoongaram masala,1-1/2 cupswater, Instructions: For the Koftas (dumpling): In a bowl add spinach, potatoes, cumin seeds, and salt and this mixture should be in the consistency of dough. Grease your hands with oil and divide the mixture into equal portion and give a round ball shape and keep it aside. In a bowl add besan and water as needed and mix it and the batter should be very smooth and no lumps should from. Heat the oil in a frying pan on medium flame and the frying pan should have about 1 inch of oil and oil should be moderately hot and to check if the oil is ready, put a small piece of the mixture in the oil and oil should sizzle. Dip the spinach balls in the batter one at a time and slowly drop into the frying pan and fry the koftas until golden-brown from all the sides and turn them occasionally. Drain them on a tissue paper and keep it aside. For Making Gravy: Blend the tomatoes, green chilies and ginger to a smooth puree and if you prefer less spicy then take out the seeds of the green chili before blending. Heat the oil in a saucepan on medium flame and add oil and cumin seed, asafoetida, cumin seeds and fry for a minute. Add coriander powder, turmeric powder, salt, sugar, turmeric, and cashew powder and stir-fry for a minute. Add tomato puree and cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream (save 1 tablespoon for garnishing) and cook for a minute and add 1-1/2 cups of water and cook on a low flame for few minutes. Add the prepared koftas and cook it on a low flame for 1-2 minutes. Turn off the flame and add the garam masala and serve it hot. Notes: Spinach should be pat dry and potatoes should be firm not overcook and otherwise, the kofta mixture will be very soft and will not hold the shape after adding to the gravy. You can adjust the thickness of the gravy according to your choice. Check More Kofta Recipes Meghna Nath
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Tasty and Yummy Spinach Kofta Recipe

Palak Spinach is one such authentic Mughlai dish which you can easily prepare at home for any special occasion. Here the kofta which is small balls made with spinach and different spices are deep fried and cooked in rich gravy. It makes a great main course party dish. Let’s follow this tasty and yummy recipe.

Ingredients

For Kofta

  • 2 cupsspinach finely chopped
  • 1-1/2 cupspotatoes boiled, peeled and mash
  • 1/2 teaspooncumin seed (jeera)
  • 1/2 teaspoonsalt
  • For Batter

    • 4 cupsbesan (gram flour)
    • 1/4 cupwater
    • Also neededOil to fry

    For the Gravy

    • 2 tablespoonsoil
    • 1 teaspooncumin seeds (jeera)
    • 1/8 teaspoonAsafoetida (hing)
    • 2 teaspooncoriander powder (dhania)
    • 1/2 teaspoonturmeric (haldi)
    • 3 tablespoonscashew powder
    • 2 cupstomatoes cut into small pieces
    • 1 tablespoonchopped ginger
    • 1green chili chopped
    • 1 teaspoonsugar
    • Saltto taste
    • 1/4 cupcream
    • 1/4 teaspoongaram masala
    • 1-1/2 cupswater

Directions

For the Koftas (dumpling):

  • In a bowl add spinach, potatoes, cumin seeds, and salt and this mixture should be in the consistency of dough.
  • Grease your hands with oil and divide the mixture into equal portion and give a round ball shape and keep it aside.
  • In a bowl add besan and water as needed and mix it and the batter should be very smooth and no lumps should from.
  • Heat the oil in a frying pan on medium flame and the frying pan should have about 1 inch of oil and oil should be moderately hot and to check if the oil is ready, put a small piece of the mixture in the oil and oil should sizzle.
  • Dip the spinach balls in the batter one at a time and slowly drop into the frying pan and fry the koftas until golden-brown from all the sides and turn them occasionally.
  • Drain them on a tissue paper and keep it aside.

For Making Gravy:

  • Blend the tomatoes, green chilies and ginger to a smooth puree and if you prefer less spicy then take out the seeds of the green chili before blending.
  • Heat the oil in a saucepan on medium flame and add oil and cumin seed, asafoetida, cumin seeds and fry for a minute.
  • Add coriander powder, turmeric powder, salt, sugar, turmeric, and cashew powder and stir-fry for a minute.
  • Add tomato puree and cook until the tomato mixture starts leaving the oil and reduces to about half in quantity.
  • Add cream (save 1 tablespoon for garnishing) and cook for a minute and add 1-1/2 cups of water and cook on a low flame for few minutes.
  • Add the prepared koftas and cook it on a low flame for 1-2 minutes.
  • Turn off the flame and add the garam masala and serve it hot.
Notes:
  • Spinach should be pat dry and potatoes should be firm not overcook and otherwise, the kofta mixture will be very soft and will not hold the shape after adding to the gravy.
  • You can adjust the thickness of the gravy according to your choice.

Check More Kofta Recipes

Meghna Nath

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