Spinach Koftas in Red Gravy Video by Tarla Dalal

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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.

Recipe Description for Spinach Koftas in Red Gravy

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 servings
Show me for servings

Ingredients

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

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

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