Kesari Spinach Kofta Recipe
Balls made with spinach, potatoes, & paneer are deep-fried and served with a creamy sauce
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Ingredients
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Kofta Ingredients
Creamy Sauce Ingredients
Method
Kofta Preparation
- 1
Prepare the Spinach
Blanch the spinach leaves in boiling water for about 2 minutes. Drain and immediately transfer to cold water to stop cooking. Squeeze out excess water and chop finely.
- 2
Prepare the Potatoes
Boil the potatoes until tender. Peel and mash them until smooth.
- 3
Make the Kofta Mixture
In a mixing bowl, combine the chopped spinach, mashed potatoes, grated paneer, ginger-garlic paste, chopped green chili, coriander powder, cumin powder, and salt. Mix well until all ingredients are combined.
- 4
Shape the Koftas
Take small portions of the mixture and shape them into small balls (koftas). Roll each ball in all-purpose flour to coat lightly.
- 5
Deep Fry the Koftas
Heat oil in a deep pan over medium heat. Once hot, carefully drop the koftas into the oil and fry until golden brown. Remove and drain on paper towels.
Creamy Sauce Preparation
- 6
- 7
- 8
Add Tomato Puree
Stir in the tomato puree and cook for about 5 minutes until the oil starts to separate from the mixture.
- 9
Finish the Sauce
Add cream, garam masala, and salt to taste. Mix well and cook for an additional 2-3 minutes.
- 10
Serve
Serve the hot koftas in a bowl topped with creamy sauce, and garnish with fresh coriander leaves.
