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Main Ingredients | Skinless Split Black Gram, Spinach Puree |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Urad Dal Kofta In Spinach Gravy
- 3/4 cup Skinless Split Black Gram soaked
- 3/4 cup Spinach Puree
- 2 tablespoons Oil
- to taste Salt
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Asafoetida
- 1/2 teaspoon Garam masala powder
- 1/2 inch piece Ginger chopped
- 1/2 teaspoon Green chillies chopped
- 1/2 teaspoon Cumin seeds
- 1/4 teaspoon Turmeric powder
- 1 tablespoon Gram flour (besan)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/4 cup + to decorate Fresh cream
- 1/2 Lemon
Method
- Heat sufficient oil in a kadai.Drain and put urad dal in a mixer jar.
Add a little water, salt, ½ tsp red chilli powder, ¼ tsp asafoetida, ¼ tsp garam masala powder and grind. - Transfer into a bowl and whisk well.
Add ginger, green chillies, cumin seeds and ¼ tsp turmeric powder and continue whisking. - Pick up small amounts of the mixture with wet fingers and drop into hot oil and deep fry till golden.
Heat 2 tbsps oil in a deep non stick pan. - Add remaining cumin seeds, remaining green chillies and besan and sauté till fragrant.
Add a pinch of turmeric powder and 1½ cups water and mix till smooth. - Cook for 2-3 minutes.
Add coriander powder and cumin powder and mix. - Add spinach puree and mix till well blended.
Add salt and remaining garam masala powder and mix again. - Drain the urad dal koftas and add to the palak gravy.
Add ½ cup water if the gravy is too thick. - Simmer for 1-2 minutes.
Add cream and mix. Switch off heat. - Squeeze ½ lemon and add its juice to the gravy and mix.
Transfer into a serving bowl, decorate with a swirl of cream and serve hot.
Nutrition Info
Calories | 1356 |
Carbohydrates | 103.7 |
Protein | 43.3 |
Fat | 85.3 |
Other Fiber | Zinc- 5.2mg |
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