I was browsing one of the books and I saw this recipe, I’ve tried the exact method as per the recipe in the book before and it tasted really yummy. I had a bunch of palak sitting in my fridge and wanted to make this recipe but I didn’t want to deep fry the koftas as the recipe calls for. So I baked them and the resulting koftas were even better than the original recipe. These super crunchy koftas dipped in the soothing spinach gravy were perfect together and we enjoyed it very much.
Bread slices –8 slices
Spinach(finely chopped) –2 Tbsp
Coriander leaves(finely chopped) –1 Tbsp
Green Chillies –1 (finely chopped)
Ginger –1/4 ” piece (finely shredded)
Salt –to taste
Chilli powder –1/2 tsp
Garam masala powder –1/4 tsp
Turmeric Powder –1/4 tsp
For Spinach Gravy:
Spinach –1 bunch (coarsely chopped)
Tomatoes –1 medium
Ginger-garlic paste –1 Tbsp
Thick Yogurt –1/2 cup
Dhania Powder –1 1/2 Tbsp
Chilli Powder –2 tsp
Garam masala –1/2 tsp
Jeera –1 Tbsp
Salt –to taste
Oil –3 Tbsp
1. Preheat oven to 375F. In a bowl, combine bread, salt, turmeric powder, chilli powder, garam masala, ginger, greenchillies, coriander leaves, spinach. Sprinkle little water as you mix and make a firm dough. Make small balls of kofta and place in cookie sheet. Bake in the oven, rotating the cookie sheet occasionally. Bake until the koftas turn golden brown and crisp. It took me about 20 minutes. Keep aside.
2. In a kadai, add 1 Tbp of oil, add ginger-garlic paste, half onion (cut in to medium squares) one after another. Fry the onions till they are translucent, add tomatoes and fry till the tomatoes are cooked. Let it cool.
3. Sautee spinach in a kadai till they are cooked. Let it cool. Grind the spinach along with the onion-tomato mixture in to a fine paste. Keep aside.
4. Heat 2 Tbsp of oil in a kadai, add jeera, other half of the onion(finely chopped). Once the onions turn golden brown, add chilli powder, dhania powder, garam masala, and fry them for a min.
5. Add thick yogurt and combine. Fry for another minute and add the grounded spinach paste and salt. Let it boil for couple of minutes.
6. Just before serving, add the baked koftas in the gravy. Serve with rotis, parathas or rice.
Combine the ingredients for kofta and make small balls. Bake in 375F oven for 20 minutes.
Fry ginger-garlic paste, onions and tomatoes. Grind them with cooked spinach in to a fine paste.
In a kadai, fry chopped onions, add masala powders, yogurt and ground spinach paste. Add the koftas to the gravy just before serving.
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