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Spinach Kofta Curry

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Times Food
14th January, 2020 15:30 IST

This delectable recipe needs no introduction as it is one of the most loved recipes in North India. It is made with healthy ingredients and is a tasty vegetarian recipe. If you are looking for a curry recipe that you can serve to your guests then this recipe is for you. Spinach kofta is a delicious variant of the traditional Kofta Recipes. It is rich with the goodness of spinach and many herbs and spices. With the upcoming festival of Makar Sankranti, which is celebrated as the beginning of spring, prepare this kofta recipe and treat your family and guests. Made with paneer, potato, spinach, dry fruits and spices, this recipe is easy to make and can be made quickly. Celebrate the festival of Makar Sankranti with traditional North Indian recipes of main dishes and sweets. Indulge in this kofta recipe with hot rotis and a side of onions, pickles and chutneys. Serve this Spinach kofta recipe on occasions like festivals and anniversaries, kitty parties and birthdays. Just follow the simple steps to prepare this recipe and enjoy it with your friends and family. (Recipe by: Chef Aditya Jha, InQ)

INGREDIENTS

5 ml refined oil

3 gm black cumin seeds

12 gm ginger

1 gm green chilli

50 gm spinach

1 gm dried fenugreek leaves

3 gm salt

10 gm apricots

10 gm almonds

10 gm cashews

12 gm prunes

225 gm paneer

25 gm potato

2 gm green cardamom

1 gm mace powder

24 gm corn flour

2 cup sunflower oil

13 gm roasted peanuts

10 gm sesame seeds

4 gm coriander seeds

8 gm Kashmiri red chilli

12 gm coconut

8 gm onion

2 gm turmeric

35 gm ghee

12 gm garlic

How to make Spinach Kofta Curry

Step 1

Heat oil in a pan add 1 gram black cumin seeds and allow to splutter, now add 3 grams chopped ginger and chilli. Now add spinach and sauté for 3 minutes and turn off heat. Now mix rest of the dry fruits (chopped apricot, almonds, cashews and prunes) for stuffing and reserve.

Step 2

Take a bowl and mix paneer, potato, cardamom powder, mace powder and corn flour, and make eight balls of 35 gm each and fill 13 gm of stuffing in each ball and fry on slow heat till kofta turn light golden in color.

Step 3

Add peanuts, sesame seeds, coriander seeds, 2 grams cumin seeds, kashmiri chilli, cashews, turmeric and coconut to a mixer and make a paste.

Step 4

Heat ghee in a pan and add chopped garlic and onion and sauté till onion turn lite brown. Now add chopped ginger and roasted spice paste, and cook on slow heat.

Step 5

Now add 500 ml of water and allow to simmer for 25 minutes. Strain the sauce and put koftas into the sauce and serve hot.

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