180 g (6 oz) Spinach (palak), washed, parboiled
1 tbsp (10 g) Poppy seeds (khus khus)
2 tbsp (30 g) 1 oz Cashew nuts (kaju), broken
1 cup (100 g) 3 1/2 oz Gram flour (besan)
1/2 tsp (3/4 g) Coriander (dhaniya) powder
1/2 tsp (3/4 g) Cumin (jeera) powder
1/2 tsp (1 g) Red chilli powder
Salt to taste
Vegetable oil for frying
1 tbsp (10 g) Poppy seeds (khus khus)
2 tbsp (30 g) 1 oz Cashew nuts (kaju), broken
1 cup (100 g) 3 1/2 oz Gram flour (besan)
1/2 tsp (3/4 g) Coriander (dhaniya) powder
1/2 tsp (3/4 g) Cumin (jeera) powder
1/2 tsp (1 g) Red chilli powder
Salt to taste
Vegetable oil for frying
For the gravy:
2 tbsp (30 ml) 1 fl oz Vegetable oil
1/2 tsp (1 g) Cumin seeds
1 Onion, medium-sized, chopped
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
2 tbsp (20 g) Cashew nut paste
1/2 tsp Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
250 g (9 oz) Tomatoes, chopped
1 cup (250 ml) 8 fl oz Water
Salt to taste
1 tbsp (20 ml) Cream
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Cumin seeds
1 Onion, medium-sized, chopped
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
2 tbsp (20 g) Cashew nut paste
1/2 tsp Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
250 g (9 oz) Tomatoes, chopped
1 cup (250 ml) 8 fl oz Water
Salt to taste
1 tbsp (20 ml) Cream
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. For the koftas, parboil the spinach leaves and when cool enough to handle, squeeze out as much water as possible and mash.
2. Grind the poppy seeds and cashew nuts to a paste.
3. Mix the remaining ingredients of the koftas with the poppy seed paste and the spinach.
4. Divide this mixture into 8 portions and roll into balls. Heat the oil in a wok (kadhai); deep-fry the balls. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
5. For the gravy, heat the oil in a wok; add cumin seeds. When it crackles, add the onions and saute till brown. Add the ginger and garlic pastes, cashew nut paste, turmeric powder, red chilli powder; and salt; saute for 2 - 3 minutes.
6. Add the tomatoes and fry for another 8 - 10 minutes. Pour in the water and let the mixture simmer. Check for seasoning.
7. Before serving, add the koftas to the gravy and simmer for a few minutes.
8. Serve hot garnished with cream and green coriander.
2. Grind the poppy seeds and cashew nuts to a paste.
3. Mix the remaining ingredients of the koftas with the poppy seed paste and the spinach.
4. Divide this mixture into 8 portions and roll into balls. Heat the oil in a wok (kadhai); deep-fry the balls. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
5. For the gravy, heat the oil in a wok; add cumin seeds. When it crackles, add the onions and saute till brown. Add the ginger and garlic pastes, cashew nut paste, turmeric powder, red chilli powder; and salt; saute for 2 - 3 minutes.
6. Add the tomatoes and fry for another 8 - 10 minutes. Pour in the water and let the mixture simmer. Check for seasoning.
7. Before serving, add the koftas to the gravy and simmer for a few minutes.
8. Serve hot garnished with cream and green coriander.
serving amount
serves: 4
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