Tasty and Yummy Spinach Kofta Recipe

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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.

• 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