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Saagwala Cheese Kofta


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A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time.

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Serves 4.
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Ingredients

Method

    For the cheese koftas
    1. Combine all the ingredients and mix well.
    2. Divide the mixture into 8 equal portions and shape into rounds.
    3. Deep fry in hot oil till they are golden brown. Drain on absorbent paper and keep aside.

    For the green gravy
    1. Combine the blanched spinach and fenugreek leaves in a blender and purée to a smooth paste.
    2. Heat the oil in a pan and add the cumin seeds.
    3. When the seeds crackle, add the puréed onions and sauté till the onions turn golden brown.
    4. Add the ginger-garlic paste and green chilli and sauté for 2 to 3 minutes.
    5. Add the kasuri methi and turmeric powder and mix well.
    6. Add the spinach-fenugreek purée, cream, garam masala, salt with ½ cup of water and bring to a boil.

    How to proceed
    1. Add the prepared koftas to the hot gravy and serve immediately.

    Tips
    1. Dip the blanched palak and methi in cold water after blanching.
    2. This will help the greens to retain the bright green colour by arresting any further cooking.
    RECIPE SOURCE : Swadisht SubzianBuy this cookbook
    1 review received for Saagwala Cheese Kofta
    1 FAVOURABLE REVIEW

    The most Helpful Favourable review

     Reviewed By
    shreya_the foodie, November 09, 2012

    Cheese koftas cooked in a lovely spinach gravy. Tastes great and the combo is perfect.

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    Helpful reviews for this recipe
    Reviewed November 09, 2012 by shreya_the foodie

    Cheese koftas cooked in a lovely spinach gravy. Tastes great and the combo is perfect.

    Was this review helpful?   


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