| 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 |
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250 g |
| Bread slice |
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2 |
| Bread crumbs |
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4 tsp |
| Green chilli |
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1 (chopped) |
| Salt |
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1/2 tsp |
| Red chilli powder |
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1/8 tsp |
| Garam masala |
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a pinch |
| Fat |
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for frying |
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| For gravy: |
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| Peas (unshelled) |
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250 g |
| Onion |
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50 g |
| Ginger |
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5 g |
| Garlic |
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4 cloves |
| Tomato |
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50 g |
| Salt |
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1 tsp |
| Red chilly powder |
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1/4 tsp |
| Turmeric powder |
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1/4 tsp |
| Garam masala |
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1/4 tsp |
| Coriander leaves |
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few |
| Fat |
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2 tbsp |
| Curd |
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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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Tags:
Spinach Kofta Curry, water , add , bread , paste , fat , 1/4 , chilli , minutes , cook , fry , 250 , tomatoes , fine , garlic , onion , ginger , extra , curds , spinach , gravy |
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