Tasty and Easy Spinach Kofta in Red Gravy Recipe

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Spinach Kofta in Red Gravy is a popular North Indian dish. The fried koftas (dumplings) are cooked in spicy and tangy based gravy. This dish is very easy to prepare and it makes a scrumptious dish for a weekend lunch or dinner. This is tempting, flavorful, and tasty dish. This dish is perfect when you want to have something different and tasty.

Ingredients

For The Spinach Koftas

4-1/2 cupschopped spinach (palak)
4fresh bread slices
1/2 cupcrumbled paneer (cottage cheese)
2 tbspfinely chopped coriander (dhania)
1/2 tbsproasted besan (gram flour)
1 tspgreen chili paste
saltto taste
oilfor deep-frying

To Be Ground Into A Smooth Paste

1/2 cuproughly chopped onions
2 tbspfreshly grated coconut
7garlic (lehsun) cloves
2 tspchopped green chilies
2whole dry Kashmiri red chilies , broken into pieces
2 tspcoriander (dhania) seeds
1 tspcumin seeds (jeera)
2 tbspchironji nuts (charoli)
2 tsppoppy seeds (khus-khus)
1 tsproughly chopped ginger (adrak)
2 tbspfinely chopped coriander (dhania)

For The Gravy

2 cupsroughly chopped tomatoes
2 tbspoil
1 tspchili powder
1 tspsugar
saltto taste
2 tbspfresh cream

Directions

For the koftas

Boil a vesselful of water, add the spinach and cook on a medium flame for 1 to 2 minutes and drain the water from the spinach, refresh it with cold water and keep it aside.
Trim the edges of the bread slices and crumble them and keep it in a bowl and then add the boiled spinach, paneer, chopped coriander, roasted besan, green chili paste, salt and mix it nicely.
Divide the mixture into equal portions and roll them into small round balls and heat the oil in a non-stick kadhai and deep-fry, a few balls at a time, till they turn golden brown in color from all sides.
Drain it on an absorbent paper and keep it aside.

For the gravy

In a blender, add chopped onion, grated coconut, cloves, green chilies, red chilies, coriander seeds, cumin seeds, poppy seeds, chopped ginger, chopped coriander leaves and a little water and blend to a smooth paste and keep it aside.
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.
Cool it slightly and blend to a smooth pulp and keep it aside.
Heat the oil in a deep pan or kadhai, add the blended paste and fry on a medium flame for 2 to 3 minutes.
Add the chili powder, tomato pulp, sugar and salt, mix it well and cook on a medium flame for 3 to 4 minutes and stir occasionally.
Add the cream, mix it well and cook on a medium flame for 1 minute and keep it aside.

How to serve

Just before serving, re-heat the gravy and then add the fried koftas, mix it gently and cook on a low flame for 1 to 2 minutes.
Serve it with roti or paratha.

Nutrient values per serving