Kofta is a Middle Eastern and South Asian name for a Meatloaf ! It has a variety of vegetarian versions with Bottle Gourd, Potato, Cabbage, Peas, carrots, corn, Cottage Cheese etc and they go well with Naan/Parathas (Indian FlatBread). The dish is extremely versatile in sense that the ingredients can be spiced up in a whole lot of ways. The star ingredient for the kofta is spiced as per taste buds and rolled in to a particular shape -cylinderical (oblong), spherical (round). They are then grilled or poached or fried or marinated or baked acordingly.These koftas are then served in a hot spicy sauce/gravy.
In this recipe spinach and potatoes are blended with a variety of spices and fuse together for the koftas which then are deep fried and dunked in a green coloured gravy. The dish is hearty as well as exotic and sure to reap praises all over ! The recipe has been taken from 4th Sense cooking and suitably adapted to tingle our taste-buds.
Spinach and Potato Koftas in Green Gravy
- Total Time: 40 minutes
- Yield: 3 servings 1x
Description
Fried balls of spinach and potatoes are simmered in a flavorful green gravy, making a hearty and exotic dish perfect for pairing with flatbreads or rice.
Ingredients
- Spinach (palak) - a small bunch, finely chopped
- Potatoes - 2 large, boiled and mashed
- Bread slices - 3
- Onion - 1, finely chopped
- Green chillies - 2, finely chopped
- Garam masala powder - 1/2 tsp
- Mango powder - a pinch
- Coriander leaves - a handful, finely chopped
- Salt - to taste
- Oil - for deep frying
- For the gravy:
- Spinach - 1 cup, blanched and pureed
- Green peas - 1/2 cup
- Onion - 1, finely chopped
- Tomato - 1, pureed
- Ginger-garlic paste - 1 tsp
- Cumin seeds - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Red chili powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Salt - to taste
- Oil - 2 tbsp
- Water - as needed
Instructions
- Wash the spinach thoroughly and finely chop it. Blanch 1 cup of spinach for the gravy and puree it. Set aside.
- Pressure cook the potatoes until soft. Peel and mash them well.
- Chop the onion, green chillies, and coriander leaves finely.
- Dip the bread slices in water, squeeze out the excess, and mix them with the mashed potatoes.
- Add the chopped spinach, onion, green chillies, garam masala, mango powder, and salt to the potato mixture. Mix well to form a dough.
- Shape the mixture into small balls (koftas).
- Heat oil in a deep pan and fry the koftas until golden brown. Remove and drain on paper towels.
- For the gravy, heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.
- Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
- Add the spinach puree and green peas. Cook for 5 minutes, adding water as needed to achieve the desired consistency.
- Stir in garam masala and adjust seasoning.
- Gently add the fried koftas to the gravy and simmer for 5 minutes.
- Serve hot with rotis or rice.
Notes
For a healthier version, consider baking the koftas instead of frying. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed. Adjust the spice level by varying the amount of green chillies and red chili powder.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 6
- Cholesterol: 0
thanks bren !
I’ve never had a spinach gravy before, but this looks delicious. I bet it would pair well with Stonefire Whole Wheat Naan (I have to put the healthy in here somewhere!)