Spinach Cheese Kofta Curry

Name: Spinach Cheese Kofta Curry
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 bowl Spinach blanched & make it fine paste; 1 tbsp chilli ginger paste; 1-1/2 cup bread crumbs or fresh bread crumbs; 1 medium size boiled & smashed potato; 15-20 Cheese cubes; 1/2 tsp turmeric powder; 2-3 medium size tomatoes; 1 inch ginger; 1 tbsp coriander seeds; 2-3 bay leaves; 2-3 dry red chillies; 1-2 big cardamom; 1-2 star anise; 2-4 cloves; 3-4 pepper corns; 2-3 sticks cinnamon; 1-1/2 tbsp red chilli powder; 10-15 cashew nuts soaked and make paste; to taste Salt; as required Oil for frying and curry; 5-6 tbsp Corn starch; 1 tsp asafoetida; as required Water as required

Suchita Patel @suchitacooks7577

#GA4#Week2#Spinach

Suchita Patel @suchitacooks7577

#GA4#Week2#Spinach

Saved

Ingredients

45 minutes

4 people

1 bowlSpinach blanched & make it fine paste
1 tbspchilli ginger paste
1-1/2 cupbread crumbs or fresh bread crumbs
1medium size boiled & smashed potato
15-20Cheese cubes
1/2 tspturmeric powder
2-3medium size tomatoes
1 inchginger
1 tbspcoriander seeds
2-3bay leaves
2-3dry red chillies
1-2big cardamom
1-2star anise
2-4cloves
3-4pepper corns
2-3 stickscinnamon
1-1/2 tbspred chilli powder
10-15cashew nuts soaked and make paste
to tasteSalt
as requiredOil for frying and curry
5-6 tbspCorn starch
1 tspasafoetida
as required Water as required

Saved

Steps

45 minutes

1

Take a pan and take 3-4 glass of water add salt once when it comes to boil add spinach and after 2-3 mins switch off the gas
2

Strain the water and once water is drained make it paste and take in a bowl. Now add boiled and smashed potato, salt to taste. Bread crumbs and knead into a soft dough.
3

Know take a small portion and make a cavity and put1 cube of cheese and close & seal it properly with hand and roll it in corn starch.
4

Prepare all the spinach cheese balls. Keep oil for pre-heating once the oil is ready fry the balls on slow to medium flame till it turns crispy golden pink.
5

Take a pan put 2-3 tbsp of oil and now add bay leaves, cinnamon sticks, cloves, 1 big cardamom & star anise, pepper corn, dry red chillies, cumin seeds, asafoetida, chopped ginger, green chill, turmeric powder & red chilli powder and sauté for 1-2 minutes and now add chopped tomatoes and sauté for another 5 mins
6

Let the mixture of the gravy come to room temperature and the grind into fine paste.
7

Now take a Kadhai, add 2-3 tbsp of oil, add dry red chillies 2-3, bay leaves, big cardamom & star anise and chili ginger paste and sauté for a minute.
8

Now add the gravy and sauté it well and let it cook for 4-5 minutes till the oil starts getting separated from the gravy.
9

Now add cashew nut paste and mix well. Let it cook on a slow flame till the oil gets separated from the gravy.
10

Now add 2 glass of water and let it come to boil. Now add seasoning of salt & mix well. Till the oil is seen separated on the surface of the gravy and see to it that gravy is nice and thick.
11

Take a serving bowl and put koftas and pour gravy and serve hot with either parathas or rotis or phulkas and garnish with coriander leaves.