Methi Koftas In Spinach Curry
by shachi_rana
05 Oct 2011
This recipe has been viewed 11028 times
A delectable methi kofta in spinach curry recipe cooked in a spicy onion tomato based gravy.
Methi Koftas In Spinach Curry recipe - How to make Methi Koftas In Spinach Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Kofta
3/4 cup chopped fenugreek (methi) leaves
2 large potatoes , boiled and mashed
1 small onion , finely chopped
2 green chillies , finely chopped
1/4 cup grated processed cheese
1 bread slice
2 tbsp plain flour (maida)
salt to taste
For The Gravy:
2 cups chopped spinach (palak) leaves
2 tomatoes , chopped
1 onion , chopped
2 tsp chopped ginger (adrak)
1/2 cup fresh cream
1/4 tsp chilli powder
2 tbsp oil
salt to taste
Method
For the kofta:
For the gravy
To serve
For the kofta:
- For the kofta:
- Soak the bread slice in water and squeeze out the water.
- Combine the methi leaves, potatoes, onion, bread slice, green chilli, cheese and salt in a bowl and mix well.
- Divide the mixture into 8 equal portions and shape them into small balls.
- Dissolve the maida in water to make a thick paste.
- Heat the oil in a kadhai, dip the balls in the maida paste and deep fry till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
For the gravy
- For the gravy
- Boil and blend the spinach in a mixer into a smooth paste. Keep aside.
- Combine the onions, tomatoes and ginger and blend in a mixer into a smooth paste. Keep aside.
- Heat oil in a pan, add the masala paste and saute for 5 minutes.
- Add the salt, red chilli powder and spinach paste and saute for another 5 minutes.
- Add the cream, mix well and bring to a boil.
To serve
- To serve
- Place the koftas in a dish and pour the hot gravy on top.
- Garnish with cream on top.
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