Spinach Kofta Curry - SK Khazana

Ingredients list for Spinach Kofta Curry - SK Khazana

• 2 cups Spinach shredded
• 300 grams Chicken mince
• to taste Salt
• 2 1/2 teaspoons Garam masala powder
• 1/2 teaspoon Green cardamom powder
• 1/2 teaspoon Dried fenugreek powder
• 2 tablespoons Ginger-garlic paste
• 4 tablespoons Browned onion paste
• 2 tablespo to deep fry Oil
• 3-4 Green cardamoms
• 4-5 Cloves
• ` Mace
• 1 inch Cinnamon
• 3/4 cup Onion paste
• 1 cup Fresh tomato puree
• 1/2 cup Yogurt whisked
• 2 teaspoons Red chilli powder
• 2 teaspoons Coriander powder
• 1/4 teaspoon Turmeric powder
• 2 tablespo to garnish Fresh cream
• a few to garnish Fresh coriander sprigs

Method

1. Take chicken mince in a bowl, add salt, 2 tsps garam masala powder, green cardamom, dried fenugreek leaf powder, 1 tbsp ginger-garlic paste and spinach and mix well. Add 2 tbsps browned onion paste and mix well.
2. Heat sufficient oil in a kadai. Divide the mixture into equal portions, shape them into balls and slide them into hot oil. Deep-fry the kofte till golden, drain on absorbent paper and set aside.
3. To make the gravy, heat 2 tbsps oil in a non-stick pan, add green cardamoms, cloves, mace and cinnamon and sauté till fragrant.
4. Add onion paste, mix and saute till the mixture turns golden. Add the remaining ginger-garlic paste, mix and sauté for a minute.
5. Add tomato puree and sauté till oil separates. Add yogurt, mix and sauté for 5-10 minutes.
6. Add red chilli powder, coriander powder, turmeric powder, remaining garam masala powder and salt, mix well and sauté for 1 minute. Add 2 cups water and mix well. Add remaining browned onion paste and mix well. Add the kofte, and cook for 4-5 minutes. Add cream and switch off the heat.
7. Place some kofte on a serving plate and pour some gravy over them, garnish with a swirl of cream and coriander sprigs. Serve hot.