Spinach kofta curry is one of my favorite dish at my Ganesh Antigua restaurant. Spinach and potato koftas/dumplings, simmered in creamy tomato gravy make this a tempting dish in the menu. This exotic gravy-based dish can be served with Indian flat bread like naan, roti, chapati, paratha, or even with plain rice. Now, you can prepare this at your home and serve this delicious dish to your dear ones.
Recipe Type: Main Course
Cuisine: North Indian
Serves: 5 Servings
Ingredients for Kofta
2 1/2 cups finely chopped spinach
1-1/2 cups potatoes (boiled, peeled and mash)
1/2 tsp cumin seed
1/2 tsp salt
Ingredients for Batter
1/4 cup gram flour
1/4 cup water
Oil to fry
Ingredients for Gravy
2 cups tomatoes (chopped into small pieces)
3 tbsp cashew powder
1/4 cup cream
1 tbsp chopped ginger
1 green chili chopped
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafetida (hing)
2 tsp coriander powder
1/2 tsp turmeric
1 tsp salt
1 tsp sugar
1/4 tsp garam masala
1-1/2 cups of water
How to Prepare Spinach Kofta Curry?
1. Mix all required ingredients for kofta including potatoes, spinach, salt and cumin seeds in the bowl, this mix should have consistency of dough.
Tip: potatoes should not be overcooked and spinach should be pat dry for better consistency. Otherwise mix will be soft and will loose the shape after adding to the gravy.
2. After preparing a proper consistency mix, divide the mixture into 25 to 28 equal parts and give them a round shape.
3. Now, to make the better take the gram flour into the bowl and slowly add water as required. Just remember, batter should be very smooth and pouring consistency without any lumps.
4. Heat up the oil in frying pan on medium heat. To check if the oil is ready, put a little mix in the oil, if oil sizzle it is ready to fry the koftas.
5. Once the oil gets moderately hot, dip the spinach balls in the gram flour batter and slowly drop into the frying pan. Need to fry koftas for around 3-4 minutes, until they take golden-brown color all around.
1. Grind the tomatoes, ginger and green chilies and prepare a puree. If you don’t like spice food, take the seeds out of the chili before blending.
2. Take a saucepan and put it on medium-high flame. Add oil in the pan, test the oil by adding one cumin seed to the oil; if it cracks you are ready to follow next step.
3. Add the cumin seeds, asafetida and stir for 15-20 seconds. Lower the flame, add the other spices except coriander powder, turmeric, garam masala, cashew powder, salt and sugar. Stir-fry for another minutes.
4. Now, add tomato puree, cook until the tomato mixture starts leaving the oil on sides and reduces to about half in quantity. Afterwards, add cream to the mix and let it cook for a minute.
5. Add water to the mixture, as it starts boiling reduce the heat to low and let the gravy cook for few more minutes.
6. Finally, add prepared koftas to the gravy and let it simmer for 2-3 minutes.
7. Turn off the heat, add cream and garam masala to it and cover the pot.
Full recipe: Spinach Kofta Curry Recipe From Ganesh Antigua