Malai Koftas in Spinach Gravy
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.
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
- 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.
- 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.
- For the gravy, heat oil in a pan. Add the bay leaf.
- 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.
- 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.
If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every Tuesday.