Methi Kofta in Palak Gravy |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Fenugreek and cheese dumplings in Spinach and Cream sauce. Tip THe koftas should be served immedeately after they are soaked in the gravey or else they will turn soggy and will break while serving. Ingredients:
1 cup methi leaves (finely chopped) |
2 large potatoes (boiled and mashed) |
1 large onion (finely chopped) |
2 green chilies (finely chopped) |
1/2 cup cheese (grated) |
2 slices bread |
2 tablespoons maida flour |
salt |
1 1/2 bunches spinach leaves |
3 tomatoes (chopped) |
2 onions (chopped) |
1 inch gingerroot (chopped finely) |
1/2 cup cream |
1/2 teaspoon red chili powder |
2 tablespoons oil |
1 inch cube butter |
salt |
Directions:
1. FOR THE KOFTA:.
2. Soak and squeeze out all the water from the bread.
3. Mix the methi leaves, potatoes, onion, bread , green chili, cheese and salt together and shape them into equal sized balls.
4. Dip the balls in the maida batter(made by dissolving little water in the maida)and fry till crisp.
5. Keep aside.
6. FOR THE GRAVY:.
7. Boil and grind the spinach to a fine paste. Keep aside.
8. Grind the onions, tomatoes and ginger to a fine paste and fry in some oil for 5 minutes. Stir in the salt, red chili and spinach paste and fry for another 5 minutes.
9. Mix in cream and bring to a boil.
10. TO SERVE:.
11. Place the koftas in a dish and pour the hot gravy on top. Garnish with cream on top. Serve immedeately with any Indian bread or rice.
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