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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spinach dumplings in a gravy Ingredients:
2 tablespoons cashews |
1 tablespoon cream |
1 tablespoon coriander leaves |
1/2 teaspoon cumin seeds |
1 teaspoon garlic paste |
1 teaspoon ginger paste |
2 tablespoons oil |
1 onion |
1 cup chopped tomatoes |
1/2 teaspoon turmeric powder |
1 teaspoon red chili powder |
3 cups spinach |
1 cup gram flour |
2 tablespoon cashew nuts |
1/2 teaspoon coriander powder |
1/2 teaspoon cumin powder |
1 tablespoon poppy seeds |
1/2 teaspoon chili powder |
Directions:
1. To Make Koftas:
2. Clean,wash and par boil spinach leave. Cool, then squeeze out as much water from the spinach as possible and mash.
3. Grind poppy seeds and cashew nuts to a paste.
4. Except oil, mix all remaining ingredients for the koftas with the paste and spinach.
5. Divide mixture into 8 portions. Form balls by rolling each portion between the palms. Heat oil and deep fry the balls. Keep aside.
6. For Gravy:
7. Heat 2 tablespoons oil. Splutter cumin seeds. Add chopped onions and brown. Add ginger and garlic pastes, cashew nut paste, turmeric, red chili powder and salt. Fry for 2-3 minutes.
8. Add chopped tomatoes and fry for another 8-10 minutes. Add 1/2 cup water and simmer.
9. Before serving add the koftas to the gravy and simmer for a few minutes.
10. Prep: 15 minutes
11. cooking: 20 minutes
12. Garnish with coriander leaves and cream in a serving bowl.
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