Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone.
This recipe will serve 4.
- 2 cups spinach finely chopped
- 1-1/2 cups potatoes boiled, peeled and mash
- 1/2 teaspoon cumin seed (jeera)
- 1/2 teaspoon salt
- 1/4 cup besan (gram flour)
- About 1/4 cup water
Also needed Oil to fry
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 2 teaspoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 3 tablespoons cashew powder
- About 2 cups tomatoes cut into small pieces
- 1 tablespoon chopped ginger
- 1 green chili chopped
- 1 teaspoons salt
- 1 teaspoon sugar
- 1/4 cup cream
- 1/4 teaspoon garam masala
- About 1-1/2 cups of water
- Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy.
- With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls.
- Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency.
- Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle.
- Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes.
- Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
- Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
- Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes.
- Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute.
- Add about 1-1/2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes.
- Note: adjust the thickness of the gravy to your taste by adjusting the water.
- Add the prepared koftas and let it simmer for 1-2 minutes.
- Turn of the heat and add the garam masala and cover the pot.