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Spinach Kofta With Creamy tomato curry
Spinach Kofta With Creamy tomato curry

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We hope you got insight from reading it, now let’s go back to spinach kofta with creamy tomato curry recipe. To make spinach kofta with creamy tomato curry you need 26 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Spinach Kofta With Creamy tomato curry:
  1. Prepare For koftas:-
  2. Prepare 200 gm Spinach leaves
  3. Prepare 100 gm fenugreek leaves
  4. Use 50 gms mint leaves
  5. Prepare 50 gms coriander leaves
  6. Take 200 gms ricotta cheese
  7. You need 3 tbsp cornflour
  8. Get 100 gms paneer
  9. Provide 3-4 green chillies chopped
  10. Get Salt as per taste
  11. You need 2 tsp chhat masala
  12. You need 2 tomatoes chopped
  13. Use For curry:-
  14. Provide 2 cloves garlic
  15. You need 1" piece ginger
  16. Use 1 onion chopped
  17. Get 50 gms cashewnuts
  18. You need 1/2 tsp haldi powder
  19. Get 1/2 tsp red chilli powder
  20. Take 1/2 tsp deggi mirch
  21. Get 1 tsp jeera powder
  22. Get 11/4 tsp coriander seeds coarsely grind
  23. Take 1 tsp garam masala
  24. Prepare 2-3 tbsp cream or butter
  25. Provide Salt as per taste
  26. Provide Oil for frying
Steps to make Spinach Kofta With Creamy tomato curry:
  1. Boil the spinach, mint leaves, fenugreek leaves and coriander leaves till done.
  2. Keep aside to cool and drain water and paste it.
  3. In palak paste add corn flour, paneer, cheese and remaining ingridents and mix well.
  4. Divide the mixture into Small portions and shape into small koftas and fry them and keep aside.
  5. For curry:- in mixi jar add tomatoes, ginger, garlic and grind them.
  6. In non stick pan heat oil add onion and saute till golden brown.
  7. Add grind paste, cashewnut powder, and all remaining ingridents and mix well.
  8. Cook for 15 minutes or till oil separates in a pan.
  9. Let it cool. Blend it.Pour the paste into pan again add 500ml water and boil for 10 minutes.
  10. Add the fried koftas to the gravy and simmer for 5 minutes.
  11. Serve in an a entree dish, laced with the cream. Serve with rice and chapati.

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