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.
Spinach Koftas in Red Gravy recipe - How to make Spinach Koftas in Red Gravy
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Spinach Koftas
4 1/2 cups chopped spinach (palak)
4 fresh bread slices
1/2 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-frying
To Be Ground Into A Smooth Paste (using Little Water)
1/2 cup roughly chopped onions
2 tbsp freshly grated coconut
7 garlic (lehsun) cloves
2 tsp chopped green chillies
2 whole dry kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
1 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 Gravy
2 cups roughly chopped tomatoes
2 tbsp oil
1 tsp chilli powder
1 tsp sugar
salt to taste
2 tbsp fresh cream
Method
For the koftas
For the gravy
How to serve
For the koftas
- For the koftas
- Boil 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 gravy
- For the gravy
- Boil 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 serve
- How to serve
- Just 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.
Spinach Koftas in Red Gravy Video by Tarla Dalal
Nutrient values per serving
| Energy | 331 cal |
| Protein | 8.4 g |
| Carbohydrates | 22.9 g |
| Fiber | 4.7 g |
| Fat | 22.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 4958.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 49.5 mg |
| Folic Acid | 124.3 mcg |
| Calcium | 240.7 mg |
| Iron | 3.6 mg |
| Magnesium | 84 mg |
| Phosphorus | 140.9 mg |
| Sodium | 63.2 mg |
| Potassium | 363.2 mg |
| Zinc | 0.4 mg |
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Hi, I tried this recipe today and it came out to be totally delicious 😋 Thank You 😊 Since I don’t enjoy raw onion,I cooked onion paste first in little oil then added tomato 🍅. Cook for few minutes and then made purée. Rest all same. Thanks for such delicious recipe!
Tarla Ji, I am a big fan of you and your recopies.I always try your recopies and so far they all have turned great and fabulous. I did not like this one as grind paste is with raw onions, garic and ginger. What i would change is all contents of grind mixture first be roasted oil and then make a paste. thanks & regards