Spinach Kofta
Delight your taste buds with this irresistible Spinach Kofta recipe, a flavorful fusion of nutrient-packed spinach and aromatic Indian spices! These golden, crispy spinach and chickpea flour koftas are perfectly paired with a velvety tomato-based gravy infused with warm notes of garam masala, cumin, and kasuri methi. The creamy texture of the sauce beautifully complements the light, crispy koftas, making this dish a standout choice for vegetarians and spice lovers alike. Easy to make in under an hour, this recipe is perfect for a cozy family dinner or an impressive party dish. Serve it with naan, roti, or fragrant steamed rice for a wholesome and indulgent Indian meal that's just as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups Spinach (fresh)
- 1 cup Chickpea flour (Besan)
- 1 medium Potato (boiled and mashed)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 Green chilies (finely chopped)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 cups Oil (for frying)
- 2 medium Tomatoes (pureed)
- 0.25 cup Cream
- 1 teaspoon Coriander powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Cilantro (for garnish, chopped)
Instructions
Thoroughly wash and finely chop the spinach. Squeeze out excess water and set aside.
In a mixing bowl, combine the chopped spinach, mashed potato, chickpea flour, onion, garlic, green chilies, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Mix well to form a dough-like consistency.
Divide the mixture into small portions and shape them into round koftas (small balls). Make sure they are firm and hold their shape.
Heat oil in a deep frying pan or skillet over medium heat. Once the oil is hot, fry the koftas in batches until golden brown and crispy. Remove and drain on paper towels. Set aside.
For the gravy, heat 2 tablespoons of oil in a pan over medium heat. Add the pureed tomatoes and cook for 7-8 minutes, stirring occasionally, until the oil separates from the tomato blend.
Add coriander powder, turmeric powder, red chili powder, and salt to the tomato base. Mix well and cook for 2 minutes.
Stir in the cream and crushed kasuri methi. Simmer the gravy for 3-4 minutes until it thickens slightly.
Just before serving, gently place the fried spinach koftas into the gravy. Garnish with chopped cilantro.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
5038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.2 g | 630% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 30.5 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3062 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
