Spinach Koftas in Red Gravy, perfect main course subzi!
Recipe Link : http://www.tarladalal.com/Spinach-Koftas-in-Red-Gravy-38902r
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Spinach Koftas in Red Gravy
Spinach gives a healthy spin to the koftas in this recipe, while the paneer makes it a scrumptious mouthful! a variety of spices including charoli, jeera, khus khus and dhania ground along with coconut and onions and added to the tomato-based gravy, gives a vibrant feel to the spinach kofta in red gravy. Remember to add the koftas just before serving.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
Serves 4.
For the spinach koftas
4½ cups chopped spinach (palak)
4 fresh bread slices
½ cup crumbled paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
½ tbsp roasted besan (Bengal gram flour)
1 tsp green chilli paste
Salt to taste
Oil for deep-frying
To be ground into a smooth paste (using little water)
½ cup roughly chopped onions
2 tbsp freshly grated coconut
7 garlic (lehsun) cloves
2 tsp chopped green chillies
2 whole dry Kashmiri red chillies, broken into pieces
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tbsp chirongi nuts (charoli)
2 tsp poppy seeds (khus-khus)
1 tsp roughly chopped ginger (adrak)
2 tbsp finely chopped coriander (dhania)
For the gravy
2 cups roughly chopped tomatoes
2 tbsp oil
1 tsp chilli powder
1 tsp sugar
Salt to taste
2 tbsp fresh cream
For the koftas
1. 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.
2. Trim the edges of the bread slices and crumble them.
3. Combine all the remaining ingredients, including the spinach and crumbled bread in a bowl and mix well.
4. Divide the mixture into 20 equal portions and roll them into small round balls.
5. Heat the oil in a non-stick kadhai and deep-fry, a few balls at a time, till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.
For the gravy
1. Boil 3 cups of water, add the tomatoes to it and cook on a medium flame for 8 to 10 minutes or till the tomatoes soften.
2. Cool slightly and blend in a mixer to a smooth pulp. Keep aside.
3. Heat the oil in a deep pan or kadhai, add the paste and sauté on a medium flame for 2 to 3 minutes.
4. Add the chilli powder, tomato pulp, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Add the cream, mix well and cook on a medium flame for another 1 minute. Keep aside.
How to serve
1. Just before serving, re-heat the gravy.
2. Add the koftas to it, mix gently and cook on a slow flame for 1 to 2 minutes.
Serve immediately.
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