Wednesday, November 14, 2012

Kofta in Spinach Gravy

Nutritious food to be enjoyed in the winter season

Prep Time: 20 mins
Cooking Time: 30 mins

For Kofta
4 boiled potatoes
4 tbsp rice flour
2 tsp red chilli powder
Oil for frying
Salt as per taste

For Palak Gravy
1 bunch  spinach
2 tbsp cooking oil
10 whole black peppers
2 tsp cumin seeds (jeera)
1 bay leaf
1 stick cardamom
2 tsp red chilli powder
1/2 cup water for gravy
Water for blanching spinach
Salt as per taste


For making kofta
1. Peel and grate the boiled potatoes.
2. Add salt, red chilli powder and rice flour. Mix all things together to get dough like consistency
3. Make small balls of the mixture
4. Heat oil in a wok.
5. Now keep the flame slow and fry 4 balls at a time until the balls turn brown from the outside.

For the gravy
1. Wash the spinach. Boil water in big pan.
2. In the boiling water add spinach. Allow it to boil for 2~3 mins and remove from water.
3. Allow spinach to cool and then make puree.
4. In a wok add cumin, bay leaf, black pepper, cardamom.
5. When the cumin crackles add the spinach puree.
6. Add salt, chilli powder, 1/2 cup water and mix well.
7. Cover with a lid and cook on low flame for 2 mins.

At the time of serving mix the kofta to the gravy

Tip- To retain spinach color, blanch spinach without covering it with a lid
Blanched Spinach

Dough for kofta

Kofta Balls

Kofta ready 

Palak gravy ready