Spinach Kofta Recipes

SPINACH KOFTA

Steps:

• For Koftas:.
• Mix all the above ingredients and make small lemon sized balls, roll them in corn flour and deep fry in vegetable oil until golden brown.
• For Gravy:.
• Heat butter with 1tbsp of olive oil in a cooking vessel and add the cumin seeds and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add chili powder,turmeric powder,coriander powder combine. Add the tomato puree and let it cook over slow fire till the oil separates. Now add the spinach paste and cashewnut paste . Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.
• Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.

RED LENTIL KOFTA WITH SPINACH

Steps:

• Combine the red lentils, onion, garlic and water in a large saucepan and bring to a boil. Skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft. Remove the onion half. Add the spinach and simmer for another minute, until it is wilted. Taste and adjust salt.
• Stir the bulgur into the pot, turn off the heat and cover. Let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the ground cumin and allspice. Stir for about 15 seconds, until fragrant, then stir into the lentil/bulgur/spinach mixture. Allow to cool, in the refrigerator if you're leaving for more than an hour.
• Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes, or stir with a rubber spatula. Each time it begins to stick to your hands, moisten them again. For a spicier mixture, add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
• Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter, garnish with scallions, radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.