Although it’s a bit lengthy to make this curry but it’s worth the work. A delicious flavourful kofta in a simple tomato gravy.
Best Sellers on Amazon
Yield / Serves
For kofta dough : Spinach (chopped) - 2 cups
Chopped garlic - 1 tsp
Cornflour - 2 tbsp
Paneer - 1 cup
Maida - 1 tbsp
Filling of the kofta : Chopped ginger - 1 tsp
Chopped green chillies - 1 tsp
White button mushrooms (chopped) - 1 cup
Lemon juice - 1 tsp
Honey - 1 tsp
Refined oil (for frying)
Tomato gravy : Ghee - 2 tbsp
Cream - 1 tsp
Cinnamon - 1 inch
Garlic paste - 1/2 tsp
Ginger paste - 1/2 tsp
Black Peppercorns - 10
Tomatoes (chopped) - 2
Jeera powder - 1 tsp
Red chilly powder - 1 tsp
Cinnamon powder - 1/4 th tsp
Fried cashew nuts paste - 2 tbsp
Fry chopped garlic in oil and add the spinach and saute. Add salt.
Cool it for few minutes and then mix rest of the dough ingredients together to form a dough.
Now mix the filling ingredients together. Make small roundels of the dough and stuff each roundel with mushroom stuffing and reshape them to form koftas.
Deep fry then koftas and keep aside.
Heat a pan with little ghee, add the cinnamon and Peppercorns. Add the chopped tomatoes and salt.
Let it cook and simmer till the tomatoes are mushy.
Then add water and keep boiling for 10 minutes. Strain the tomato gravy.
Heat another kadhai with some more ghee. Add ginger garlic paste. Then add the strained tomato curry and stir.
Then add the fried cashew nuts paste. Add jeera powder, salt and leave it to simmer.
Add red chilly powder, cinnamon powder, little cream. Finally add the koftas and serve.
How useful was this post?
Click on a star to rate it!
Rated 4.5 based on 6 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By