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Cheesy Spinach Kofta Gravy

Aug-10-2018
sana Tungekar
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Cheesy Spinach Kofta Gravy RECIPE

Loved doing this mix of all favourites,spich,paneer ,cheese and potato into kofta balls fried .Bound well with cornflour,besan spiced up to choice.The gravy giving it a dip is rich flavouful with milk cashews onions and tomatoes.Do it with love

Recipe Tags

  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1 bunch spinach
  2. 1 boiled potato medium size
  3. 20 to 30 grams fresh paneer
  4. 2 tblspn grated processed cheese,used Go
  5. 3 tblspn gram flour besan
  6. 1 cup corn flour
  7. 1/2 cupMilk
  8. 2 tomatoes pureed
  9. 1 onion chopped fine
  10. 1tspn ginger garlic paste
  11. 5-6 cashews
  12. 1tblspn khoya /Mawa
  13. salt to taste
  14. 11/2 tspn red chilli powder of choice
  15. 1tspn corriander cummin powder
  16. 1/2 tspn turmeric powder
  17. 1/8th tspn red food color
  18. oil to deep fry
  19. 1tspn ghee to add in gravy optional
  20. Corriander leaves chopped

Instructions

  1. BLANCH FRESH WASHED SPINACH WITH SOME SALT
  2. GRIND TO THICK PUREE AND REMOVE IN A POT,BREAK IN 30 GRAMS PANEER
  3. BREAK IN THE BOILED POTATO NOW
  4. GRATE ABOUT 2TBLSPN PROCESSED CHEESE OF CHOICE
  5. MIX MASH WELL,ADD SOME SALT MANAGING WITH CHEESE,AND RED CHILLI POWDER
  6. MASH WELL START ADDING CORN FLOUR NOW
  7. ADD 3 TSPN OF CORN FLOUR
  8. MIX WELL FORMING SOFT DOUGH
  9. NOW TAKE ABOUT 3 TBLSPN BESAN /GRAM FLOUR ADD TO THE SPINACH DOUGH
  10. KEEP RED CHILLI POWDER SALT,DHANIYA POWDER IN A PALLETTE ADD A SPRINKLE OF ALL MIX THE DOUGH WELL
  11. KEEP CORN FLOUR IN A PLATE READY
  12. GREASE YOUR PALM WITH OIL OR GHEE AND FORM BALLS OF THE DOUH START PLACING ON THE CORN FLOUR
  13. THE SPINCH KOFTS BALLS ARE READY TO FRY ,KEEP OIL TO HEAT IN A KADAI
  14. COAT DUST THE KOFTAS IN CORNFLOUR NOW AND PUT IN HOT OIL TO FRY
  15. FLIP OIL ON THE KOFTAS TO FRY ON TOP EVENLY
  16. START REMOVING AS GETTING TO BE GOLDEN BROWN
  17. ALL KOFTAS ARE NOW FRIED AND READY
  18. KEEP THESE COOL ASIDE
  19. ADD SOME GHEE TO KADHAI,AND CHOPPED ONIONS TO SAUTE
  20. TAKE FEW CASHEWS,1TSPN GINGER GARLIC PASTE,1TBLSPN MAWA/KHOYA,ADD TO A BLENDER MAKE A PASTE
  21. IN THE SAME BLENDER ADD SAUTE ONIONS ,COOLED ,AND BLEND TO A PASTE
  22. IN THE SAME KADHAI SAUTE THE ONION PASTE,ADD THE CASHEW PASTE NOW
  23. STIR FRY BOTH WELL
  24. TO THE ONION CASHEW PASTE ADD 2TOMATOES GRATED PUREE
  25. ADD SALT TO TASTE,1TSPN RED CHILLI POWDER,1/2 TSPN HALDI,1TSPN DHANIYA ZEERA POWDER MIX WELL
  26. MIX STIR FRY GRAVY WELL
  27. ADD HALF A CUP MILK
  28. AS THIS SIMMERS ADD 1/8TH TSPN RED FOOD COLOR , BUSH I USED ,AND STIR MIX WELL
  29. KEEP GRAVY THICKNESS AS PER CHOICE ,NOW START POURING THIS ON TO THE KOFTAS IN A SHALLOW GLASS BOWL
  30. COVER DIP KOFTAS WELL
  31. GARNISH WITH SOME FRESH CILANTRO/CORRIANDER

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