Spinach Kofta Curry (Amar D. Gupta | Siliconeer)

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The one dish the entire family can agree on. It is mild, rich and creamy and makes for a perfect pairing with naan or parathas. Chef Sanjay Patel shows how to make it.

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For the Gravy Paste (Grind all into a paste):

  • 1 large onion
  • 2 tbsp grated fresh coconut
  • 7 cloves garlic
  • 2 green chilies
  • 2 red chilies
  • 3 tsp coriander seeds
  • 1 tsp cumin seeds
  • 22 tbsp chirongi nuts
  • 2 tsp poppy seeds
  • 25mm (1”) piece of ginger
  • 2 tbsp chopped fresh cilantro

For Kofta:

  • 2¼ cup chopped spinach
  • 4 tbsp gram flour (garbanzo flour)
  • 2 slices bread, crumbled
  • ½ tsp grated ginger
  • salt to taste

For Stuffing the Kofta:

  • 5 tbsp crumbled paneer
  • 1 tbsp chopped cilantro
  • 1 green chili, chopped
  • 7 to 10 raisins
  • oil for frying kofta

For the Gravy:

  • 4 large sized tomato
  • 1 tsp chili powder
  • 1 to 1½ cup heavy whipping cream
  • 4 tbsp ghee or butter
  • salt to taste



Gravy: Cut tomatoes into big pieces, add 4 cups of water and cook. When soft, prepare a soup by passing through a sieve. Heat ghee in a vessel and fry the paste very well. Add chili powder and fry again for 1 minute. Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.

Kofta: Steam spinach leaves for 5 minutes and squeeze out the water. Roast gram flour in a frying pan for 2 to 3 minutes. Mix the spinach, roasted gram flour, bread, ginger and salt very well.

Stuffing: Mix all the ingredients together for the stuffing.

Make small balls of the spinach mixture and flatten them slightly. Put a little mixture of the stuffing in the center and close it. Repeat for the remaining spinach mixture and stuffing.

Deep fry the kofta in oil. Remove, drain and keep aside.

Serving: Just before serving, add koftas to hot gravy. Serve hot with naan or parathas.