You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Sabzis > Spinach Koftas in Red Gravy Spinach Koftas in Red Gravy by Tarla Dalal Spinach gives a healthy spin to the koftas in this recipe, while the paneer makes it a scrumptious mouthful! a variety of spices including charoli, jeera, khus khus and dhania ground along with coconut and onions and added to the tomato-based gravy, gives a vibrant feel to the spinach kofta in red gravy. Remember to add the koftas just before serving. 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Close 23 Sep 2013 This recipe has been viewed 38193 times 5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD स्पिनॅच कोफ्तास् इन रेड ग्रेवी - हिन्दी में पढ़ें (Spinach Koftas in Red Gravy in Hindi) લાલ ગ્રેવીમાં પાલકના કોફ્તા - ગુજરાતી માં વાંચો (Spinach Koftas in Red Gravy in Gujarati) Spinach Koftas in Red Gravy Video Spinach Koftas in Red Gravy recipe - How to make Spinach Koftas in Red Gravy Tags North Indian Vegetarian FoodPunjabi SabzisSabzis with GraviesIndian PartyKadai Veg Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 4Makes 4 servings Show me for servings Ingredients For The Spinach Koftas4 1/2 cups chopped spinach (palak)4 fresh bread slices1/2 cup crumbled paneer (cottage cheese)2 tbsp finely chopped coriander (dhania)1/2 tbsp roasted besan (bengal gram flour)1 tsp green chilli paste salt to taste oil for deep-fryingTo Be Ground Into A Smooth Paste (using Little Water)1/2 cup roughly chopped onions2 tbsp freshly grated coconut7 garlic (lehsun) cloves2 tsp chopped green chillies2 whole dry kashmiri red chillies , broken into pieces2 tsp coriander (dhania) seeds1 tsp cumin seeds (jeera)2 tbsp chirongi nuts (charoli)2 tsp poppy seeds (khus-khus)1 tsp roughly chopped ginger (adrak)2 tbsp finely chopped coriander (dhania)For The Gravy2 cups roughly chopped tomatoes2 tbsp oil1 tsp chilli powder1 tsp sugar salt to taste2 tbsp fresh cream Method For the koftasFor the koftasBoil a vesselful of water, add the spinach and cook on a medium flame for 1 to 2 minutes. Drain, refresh with cold water and keep aside.Trim the edges of the bread slices and crumble them.Combine all the remaining ingredients, including the spinach and crumbled bread in a bowl and mix well.Divide the mixture into 20 equal portions and roll them into small round balls.Heat the oil in a non-stick kadhai and deep-fry, a few balls at a time, till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.For the gravyFor the gravyBoil 3 cups of water in a deep non-stick pan, add the tomatoes to it and cook on a medium flame for 8 to 10 minutes or till the tomatoes soften. Cool slightly and blend in a mixer to a smooth pulp. Keep aside.Heat the oil in a deep pan or kadhai, add the paste and sauté on a medium flame for 2 to 3 minutes.Add the chilli powder, tomato pulp, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the cream, mix well and cook on a medium flame for another 1 minute. Keep aside.How to serveHow to serveJust before serving, re-heat the gravy.Add the koftas to it, mix gently and cook on a slow flame for 1 to 2 minutes.Serve immediately. Nutrient values (Abbrv) per servingEnergy331 calProtein8.4 gCarbohydrates22.9 gFiber4.7 gFat22.9 gCholesterol0 mgSodium63.2 mgClick here to view calories for Spinach Koftas in Red Gravy Spinach Koftas in Red Gravy Video by Tarla Dalal