Malai Koftas in Spinach Gravy

Servings: 2
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Melt in the mouth malai koftas in a delicious spinach gravy. Try out this easy to cook recipe of the classic Indian vegetarian dish that will have people asking for seconds.

Ingredients

For the koftas

  • 1 cup grated paneer (cottage cheese)
  • 1 cup boiled and grated potatoes
  • 1 tbsp ginger finely chopped
  • 1 tbsp finely chopped coriander leaves
  • 1-2 green chillies chopped
  • 1 tsp salt
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp garam masala
  • 1 tbsp cornflour
  • 1/8 tsp baking powder
  • Oil for deep frying
  • Cornflour to dust

For the gravy

  • 200 gm spinach
  • 1 bay leaf
  • 1 medium onion finely chopped
  • 2 tbsp ginger garlic paste
  • 1-2 chopped green chillies
  • 2 tomatoes pureed
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 2 tsp dry fenugreek leaves (kasoori methi)
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste

Instructions

  • Clean and wash the spinach. Boil water in a pan. Blanch the spinach until it changes color.
  • Remove it to a bowl with ice cold water so that it retains its color. Squeeze out the water from the spinach. Puree it into a smooth paste and keep aside.
  • To prepare the koftas, mix together the paneer and boiled potatoes.
  • Add in the cornflour and the dry masalas – salt, red chilli powder, and garam masala. Mix well.
  • Next add the chopped ginger, chopped coriander leaves, and green chillies. Mix well. Finally add the baking powder and mix.
  • Roll the mixture into kofta shapes of your choice – balls or oblong. Deep fry the koftas until golden. Remove and keep aside.
  • For the gravy, heat oil in a pan. Add the bay leaf.
  • Add the chopped onions and saute until translucent.
  • Add in the ginger garlic paste and green chillies. Cook for a minute or two.
  • Add in the pureed tomatoes and saute until they are cooked and you can see oil on the sides.
  • Now add the dry masalas – salt, red chillies powder, cumin powder and coriander powder. Mix well and saute.
  • Add in the spinach puree. Mix well. You can add a bit of water if required.
  • To finish, add the garam masala and kasoori methi. Mix well. The gravy is ready.
  • To serve, pour the gravy into a serving dish and top it with the koftas. DO NOT boil the koftas in the gravy. Garnish with ginger juliennes and chopped coriander leaves. Malai Koftas in Spinach Gravy is ready to serve.

Video

Notes

  • You can use cashew nuts or any other dry fruit/nuts for stuffing. My kitchen is a nut-free kitchen. I haven’t used any stuffing for the koftas.
  • Do not add turmeric as it would decolorize the spinach.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and generously SPONSORED BY Bugshield Clothing – Enjoy Outdoors More!


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Malai Koftas in Spinach Gravy