Saagwala Cheese Kofta

by Tarla Dalal

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Potatoes and cheese kofta in a healthy and tasty green gravy of spinach and fenugreek.

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Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4.
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Ingredients

For the cheese koftas
1/2 cup grated processed cheese
1/2 cup boiled and grated potatoes
1 tbsp raisins (kismis)
1 tbsp cornflour
1 tsp finely chopped green chillies
salt to taste

For the green gravy
3 cups chopped spinach (palak) , blanched
1 cup chopped fenugreek (methi) leaves , blanched
1 tbsp oil
1 tsp cumin seeds (jeera)
1 cup onion puree
2 tsp ginger-garlic (adrak-lehsun) paste
2 tsp finely chopped green chillies
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp turmeric powder (haldi)
4 tbsp fresh cream
1/2 tsp garam masala
salt to taste

Other ingredients
oil for deep-frying

Method

For the cheese koftas
Combine all the ingredients and mix well.
Divide the mixture into 8 equal portions and shape each portion into a round.
Heat the oil in a kadhai and deep fry till they are golden brown. Drain on absorbent paper and keep aside.

For the green gravy

Combine the blanched spinach and fenugreek leaves in a mixer and blend to a smooth paste.
Heat the oil in a pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté till the onions turn golden brown.
Add the ginger-garlic paste and green chillies and sauté for 2 to 3 minutes.
Add the dried fenugreek leaves and turmeric powder and mix well.
Add the spinach-fenugreek purée, cream, garam masala, salt with ½ cup of water and bring to boil.

How to proceed