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Spinach Kofta Curry

Spinach is highly nutritious and kids run away from it. It’s wise to feed them all the nutritious vegetables in different form.

It is a Mughlai style recipe. Most traditional Mughlai food preparations include the use of curds and cream to produce rich creamy gravy.

Spinach Kofta is one such rich Mughalai dish where koftas which are balls made with spinach, potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce. It goes well with butter naan and rotis.

Ingredients for kofta:

Boiled Potatoes – 2

Bread slices – 4

Chopped spinach leaves _ 1 bundle

Chopped Green chilies – 2

Chopped onion 1

Garam masala powder – 1/2 tsp

Mango powder – a pinch

Coriander leaves (Finely chopped) – 2 tblsp

Grated paneer 2 tbsp

Oil – for deep frying

Salt as taste

How to make kofta:

Peel and mash the boiled potatoes. Dip the bread in water, squeeze and mix it along with mashed potatoes.

Mix chopped onions, chilies, chopped spinach leaves, coriander leaves, garam masala, mango powder grated paneer and salt in it. Shape them into round balls. Deep fry the balls in hot oil. Keep the flame low and fry for few minutes till they turn into golden brown color. Drain from oil and keep on a paper towel.

Ingredients for gravy:

Palak (spinach) _ 2 bundles

Onion paste 2 tbsp

Tomato pure 1/2 cup

Garlic paste 1 tsp

Ginger paste 1 tsp

Red chili powder 1 tsp

Garam mashala 1 tsp

Cashew nut paste 2 tbsp

Butter 2 tbsp

Cumin seed 1 tsp

Cream for garnishing

How to make the gravy:

Wash and chop palak finely. Cook in a pan for few minutes. Once it becomes soft, switch off the stove and allow it to cool. Grind the palak into a smooth paste.

Heat butter in a cooking vessel and add the cumin seed and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesn’t burn.  Add the ginger garlic paste and fry for another 2-3 minutes.

Now add the chilly powder, garam masala and salt. Let the contents boil for a while. Simmer the stove and add the Add the tomato puree and let it cook over slow fire till the butter separates.

Add the palak paste and the cashew nut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.

Add the above done koftas just before serving the curry. Garnish with cream. Serve with hot rotis or naan.

Tips: If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.

Spinach kofta recipe is a soft melt-in-the-mouth koftas served in an aromatic and rich gravy is an absolutely tantalizing, irresistible dish that will have your family or guests licking their fingers.

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