How to make Urad Dal Kofta In Spinach Gravy
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Skinless Split Black Gram, Spinach Puree (पालक की प्यूरी )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Urad Dal Kofta In Spinach Gravy checkout Potatoes In Uradmethi. You can also find more Main Course Vegetarian recipes like Garlic Mushrooms Potato Sukka Bhindi Anardana Paneer Babycorn Balchao
Urad Dal Kofta In Spinach Gravy Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Urad Dal Kofta In Spinach Gravy Recipe
Skinless Split Black Gram soaked 3/4 cup
Spinach Puree 3/4 cup
Oil 2 tablespoons
Salt to taste
Red chilli powder 1/2 teaspoon
Asafoetida 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Ginger chopped 1/2 inch piece
Green chillies chopped 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Gram flour (besan) 1 tablespoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Fresh cream 1/4 cup + to decorate
Lemon 1/2
Method
Step 1
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.
Step 2
Transfer into a bowl and whisk well. Add ginger, green chillies, cumin seeds and ¼ tsp turmeric powder and continue whisking.
Step 3
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.
Step 4
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.
Step 5
Cook for 2-3 minutes. Add coriander powder and cumin powder and mix.
Step 6
Add spinach puree and mix till well blended. Add salt and remaining garam masala powder and mix again.
Step 7
Drain the urad dal koftas and add to the palak gravy. Add ½ cup water if the gravy is too thick.
Step 8
Simmer for 1-2 minutes. Add cream and mix. Switch off heat.
Step 9
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 Kcal
Carbohydrates : 103.7 gm
Protein : 43.3 gm
Fat : 85.3 gm
Other : Zinc- 5.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
