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Twin Curry Spinach Kofta

Feb-11-2018
Anjali Verma
15 minutes
Prep Time
35 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Twin Curry Spinach Kofta RECIPE

Yummy and very appealing dish. It can be show stopper for dinner party.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Indian
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For white gravy :
  2. Onions 4
  3. Soaked cashew 7-8
  4. Garlic cloves 6
  5. Asafoetida ½ teaspoon
  6. Green Chilly 1
  7. Pure ghee 1 tablespoon
  8. Kasuri methi 1 teaspoon
  9. Garam masala 1 teaspoon
  10. Salt and pepper to taste
  11. cream 1 tablespoon
  12. Milk 1/2cup
  13. dhania powder 1 teaspoon
  14. For Orange coloured gravy :
  15. Tomatoes roughly chopped 2 cup
  16. Green cardamom 2
  17. Ginger garlic paste 1 teaspoon
  18. Salt to taste
  19. Red chilly powder 1 teaspoon
  20. Garam masala 1 teaspoon
  21. Butter 2 tablespoon
  22. Cream 2 tablespoon
  23. Kitchen king masala 1 teaspoon
  24. For koftas. :
  25. Spinach 1 cup
  26. Salt and pepper according to taste
  27. Cumin seeds 1/2teaspoon
  28. Turmeric powder 1/3teaspoon
  29. Garlic paste 1/2teaspoon
  30. Green chilli finely chopped 1/2 teaspoon
  31. Gram flour (besan) 3 tablespoons
  32. Oil for frying

Instructions

  1. Preparation of koftas:
  2. Wash the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water.
  3. Squeeze out the excess water and cool.Transfer into a deep bowl.
  4. Heat two tablespoons oil in a non stick pan, add the cumin seeds, garlic and green chillies and saute.
  5. Add the gram flour and continue to saute for one to two minutes. Add the turmeric powder and stir.
  6. Add the spinach , pepper and salt saute. Stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into equal portions.
  7. Heat the oil in a deep nonstick pan. Take small spinach portion, shape into a ping pong size ball.
  8. Gently slide in the spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.
  9. For Orange Gravy :
  10. Heat butter in a pan. Puree the tomatoes till smooth. Saute puree in butter till fat releases. Add ginger garlic paste and saute again. Add all spices and cardamom.
  11. Add the cream and cook for two minutes more. Gravy is ready . Keep aside.
  12. Preparation of white creamy gravy :
  13. Take a wok and heat pure ghee, add asafoetida.
  14. Make paste of onion, cashews and garlic. Roast it well till fat releases. Add all spices and kasuri methi.mix well.
  15. Now add cream with milk and roast it well. Cook the gravy until thickens. Keep aside.
  16. While serving , pour the both gravies into a serving dish . Place the koftas on the gravies and serve immediately.
  17. It can be served with any type of thing rice, naan & chapati.

Reviews (1)  

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Milli Garg
Feb-16-2018
Milli Garg   Feb-16-2018

Woww...Yummyyy...

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