For Koftas:

200 grams spinach

1 cup Besan/Gram flour

1 thinly chopped green chilli

1/2 inch piece of ginger

1/2 teaspoon salt

1/4 teaspoon red chilli

For Gravy:

300 grams tomato

2 tablespoons green chilli paste

1 tablespoon ginger paste

100 ml cream

4 tablespoons oil

2 to 3 tablespoons coriander

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/4 teaspoon red chilli powder

1/4 teaspoon garam masala

1 teaspoon salt


Remove stalk from spinach leaves and wash them. Finely chop the leaves. Take gram flour in a big bowl. Add water little by little and stir to dissolve lumps and prepare a thick batter. Add the ginger, green chilli, red chilli powder and 1/2 tsp salt and mix well. Now add spinach into it. Mixture for making koftas is ready.

Heat some oil in a wok. Then take a portion of the mixture and roll into shape kofta. Fry all of them until brown in color.

Then in the same wok pour more oil if needed, then add cumin seeds, turmeric powder, coriander powder and sauté for a while. Now add tomato-ginger-green chilli paste, red chilli powder and cook on low flame until oil starts separating from it. Add cream and stir constantly until the masala starts simmering.

When the gravy starts boiling add 1 to 2 cups of water and keep stirring constantly until the gravy starts to boil again. Now add garam masala, salt and green coriander. Mix well.

Drop the fried koftas in the gravy, mix gently, cover and cook on low flame for 2 minutes. Then serve hot with naan.


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