Indian Recipes Part 7-Spinach Koftas cooked in Tomato Gravy by pabukdm


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									indian recipes :
Spinach Koftas cooked in Tomato Gravy


•For koftas

•Fresh spinach leaves (palak) 5 medium bunches

•Cottage cheese (paneer),grated 65 grams

•Salt to taste

•Green cardamom powder a pinch

•Oil 2 tablespoons + for deep-frying

•Cumin seeds 1 teaspoon

•Garlic,finely chopped 10-12 cloves

•Green chilli,finely chopped 6-7
•Gram flour (besan) 4 tablespoons

•Turmeric powder 1/4 teaspoon

•Cornflour/ corn starch 1/4 cup

•Makhani gravy

•Tomato,roughly chopped 18 large

•Oil 2 tablespoons

•Green cardamom 12

•Mace 1/2 blade

•Garlic,chopped 20 cloves

•Salt to taste

•Red chilli powder (deghi mirch) 2 1/2 teaspoons

•Butter 1/2 cup

•Fenugreek leaves (methi),roasted and powdered 2 teaspoons

•Honey 3 teaspoons

•Fresh cream 8 tablespoons


Trim the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain
and refresh under cold water. Squeeze out the excess water, cool and chop finely. Transfer into a deep
bowl. In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide
into eight equal portions and roll into balls. Heat two tablespoons oil in a non stick shallow pan, add the
cumin seeds, garlic and green chillies and sauté. Add the gram flour and continue to sauté for one to
two minutes. Add the turmeric powder and stir. Add the spinach and salt sauté, stirring continuously,
until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into eight equal
portions. For the makhni gravy puree the tomatoes till smooth. Heat the oil in a deep non stick pan. Add
the cardamoms and mace and sauté for one minute or till fragrant. Add the garlic and sauté for one
minute. Add the tomato puree and salt and mix well. Add the red chilli powder and cook for fifteen
minutes or till the raw flavour of tomatoes disappear. Add the butter and cook for some more time.
Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the
edges and shape into a ball. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it.
Shake off the excess. Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls, two at a time,
and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper. Add
the dried fenugreek leaves and honey to the gravy. Stir and cook for five minutes more. Add the cream
and cook for two minutes more. Pour the makhni gravy into a serving bowl, halve the koftas and place
on the gravy and serve immediatly.

Extra Tip: Before frying all the koftas, fry one and check if it is breaking. If it breaks, add some more
sautéed gram flour to the spinach mixture and then proceed with the koftas.

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