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Spinach Kofta Curry - SK Khazana

Deep-fried spinach and chicken mince kofte cooked in a flavourful tomato gravy This is a Sanjeev Kapoor exclusive recipe.

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Spinach Kofta Curry - SK Khazana

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Main Ingredients Spinach, Chicken mince
Cuisine Indian
Course Main Course Chicken
Prep Time 21-25 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

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.
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