Spinach Kofta Curry

Nutrition values are AI-estimated based on ingredients.

• 2 cups chopped fresh spinach
• 1 cup boiled and mashed potatoes
• 1/4 teaspoon cumin seeds (for koftas)
• 1/2 teaspoon salt (for koftas)
• 1/4 cup besan (chickpea flour)
• 1/4 cup water (for besan batter)
• Oil for deep frying
• 2 tablespoons cooking oil (for curry)
• 1/2 teaspoon cumin seeds (for curry)
• A pinch of asafoetida (hing)
• 1/2 teaspoon salt (for curry)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon sugar
• 1 tablespoon cashew powder
• 3-4 chopped tomatoes
• 1-2 chopped green chilies
• Small piece of grated/chopped ginger
• 1/4 cup heavy cream
• 1 cup water (for curry)
• 1/2 teaspoon garam masala

1. 1Combine chopped spinach, boiled potatoes, cumin seeds, and salt in a bowl; mix thoroughly by hand.
2. 2Roll small portions (about 1 tablespoon) of the mixture into uniform balls (koftas).
3. 3Prepare a thin batter by mixing besan (chickpea flour) with water until smooth.
4. 4Lightly dip each rolled kofta into the besan batter to coat evenly.
5. 5Deep-fry the coated koftas in hot oil for about 3 minutes until golden brown; set aside.
6. 6Blend chopped tomatoes, green chilies, and ginger in a food processor to create a smooth puree.
7. 7In the same pan used for frying (with remaining oil), add cumin seeds, followed by asafoetida, salt, turmeric powder, sugar, and cashew powder; mix and fry briefly.
8. 8Carefully pour the blended tomato puree into the pan, cover, and cook for about 3 minutes until the oil separates.
9. 9Add heavy cream and 1 cup of water to the curry base; bring the mixture to a simmer.
10. 10Gently add the previously fried koftas to the simmering curry.
11. 11Stir in garam masala as a finishing touch.
12. 12Serve the Spinach Kofta Curry hot.

These instructions are our analysis of the original video. Watch on YouTube →