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Spinach Kofta With Creamy tomato curry
Spinach Kofta With Creamy tomato curry

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We hope you got insight from reading it, now let’s go back to spinach kofta with creamy tomato curry recipe. To cook spinach kofta with creamy tomato curry you only need 26 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Spinach Kofta With Creamy tomato curry:
  1. Use For koftas:-
  2. Take 200 gm Spinach leaves
  3. Take 100 gm fenugreek leaves
  4. You need 50 gms mint leaves
  5. Use 50 gms coriander leaves
  6. Take 200 gms ricotta cheese
  7. You need 3 tbsp cornflour
  8. Use 100 gms paneer
  9. You need 3-4 green chillies chopped
  10. Get Salt as per taste
  11. You need 2 tsp chhat masala
  12. Provide 2 tomatoes chopped
  13. Provide For curry:-
  14. Get 2 cloves garlic
  15. Get 1" piece ginger
  16. Get 1 onion chopped
  17. Prepare 50 gms cashewnuts
  18. Get 1/2 tsp haldi powder
  19. Provide 1/2 tsp red chilli powder
  20. Provide 1/2 tsp deggi mirch
  21. You need 1 tsp jeera powder
  22. Prepare 11/4 tsp coriander seeds coarsely grind
  23. You need 1 tsp garam masala
  24. Provide 2-3 tbsp cream or butter
  25. Prepare Salt as per taste
  26. Prepare Oil for frying
Instructions to make Spinach Kofta With Creamy tomato curry:
  1. Boil the spinach, mint leaves, fenugreek leaves and coriander leaves till done.
  2. Keep aside to cool and drain water and paste it.
  3. In palak paste add corn flour, paneer, cheese and remaining ingridents and mix well.
  4. Divide the mixture into Small portions and shape into small koftas and fry them and keep aside.
  5. For curry:- in mixi jar add tomatoes, ginger, garlic and grind them.
  6. In non stick pan heat oil add onion and saute till golden brown.
  7. Add grind paste, cashewnut powder, and all remaining ingridents and mix well.
  8. Cook for 15 minutes or till oil separates in a pan.
  9. Let it cool. Blend it.Pour the paste into pan again add 500ml water and boil for 10 minutes.
  10. Add the fried koftas to the gravy and simmer for 5 minutes.
  11. Serve in an a entree dish, laced with the cream. Serve with rice and chapati.

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