Ingredients for kofta
- Chopped spinach / Palak - 2 cup
- Gram flour /Besan - 3 tsp
- Slices of bread - 2
- ground ginger - 1/2
- Salt to taste
- Paneer 4 to 5 tsp
- Coriander - 1 tsp
- Green chilies - 2
- Oil for deep frying
- Large tomatoes - 4
- Chilli pd - 1 tsp
- Cream - 4 tsp
- Ghee - 2 tsp
- Salt to taste
- Large onion - 1
- Grated coconut - 2 tsp
- Garlic clove - 1
- Ginger a small piece
- Red chilli - 1
- Green chillies - 2
- Coriander seeds / Dhaniya - 2 tsp
- Jeera seeds / Cumin - 1 tsp
- Poppy seeds - 2 tsp
- Coriander leaves - 2 tsp
- Cut the tomatoes into big pieces, add 4 cups of water and cook. when soft, make a puree
- Heat ghee in a pan and fry paste well
- Add chilli pd and fry again
- Add the tomato puree, cream, salt and boil the gravy for at least 10 to 15 minutes
- Steam the palak /spinach leaves for 5 min, then squeeze out the water
- Roast the gram flour on a tava for 2 to 3 min
- Mix the spinach, roasted gram flour/ besan, bread, ginger and salt well.
- Mix all the ingredients together for the stuffing
- Make a small ball of the spinach mixture and flatten them slightly. Put a little mixture of the stuffing in the centre and close it.
- Repeat the remaining spinach mixture and stuffing.
- Deep fry the koftas in oil. Remove drain and keep aside
- Just before serving, add the koftas to the hot gravy
serve with parathas / Chapati / Naan
Recipe by Tarla Dalal
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1 comment
hi there!
how can u add cream and cook for 10 min ??????// when did u add rest of the ing like poppy seeds????? can u explain ...thx
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