Khumb Hariyali Kofta

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My nice and relaxing vacations have come to end and it is back to business as usual. I miss the lazy mornings spent relaxing at home, doing nothing, plain nothing ...except of course thinking about what can I cook. This kofta is exactly one of those thoughts put into practice.

Khumb Hariyali Kofta

Ingredients:

For the koftas:
Spinach, :750 Gm
Paneer (Cottage Cheese), grated and mashed : 300 Gm
Mushrooms, washed, drained and chopped: 160 Gm
Cumin seeds:1 Tsp
Garlic,finely chopped: 6 cloves
Ginger, finely chopped: 2 Tsp
Green chillies, finely chopped: 2
Lemon Juice: 1 Tblsp
White Pepper Powder: 1 Tsp
Black Pepper Powder: 1 Tsp
Cornflour: 2 Tblsp
Salt: To Taste
Oil: 2 Tblsp
Butter: 1 Tblsp
Brown Sugar: 2 Tblsp
Oil: For frying the koftas

For the gravy:
Ghee: 3 Tblsp
Onion Paste: 4 Tblsp
Ginger Paste:4 Tsp
Garlic Paste: 4 Tsp
Tomato Puree: 2 Cups
Cashew nut paste: 3 Tblsp
Clove Powder: 1/4 Tsp
Cinnamon Powder: 1/8 Tsp
Mace Powder: 1/8 Tsp
Red Chili Powder: 1 Tsp
Green Cardamom Powder: 1/2 Tsp
Black Cardamom Powder: 1/8 Tsp
Kasoori Methi: 1 Tsp
Cream: 1/4 Cup
Salt: To Taste

Method:
For the koftas:
1. Heat Oil in a kadhai (wok). Add in the cumin seeds. As they start to crackle, add in the garlic. Saute till light golden.
2. Add in the spinach and stir fry till all moisture has evaporated. Remove off flame and cool.
3. Once cool, chop the spinach roughly.
4. Heat butter in a separate wok. Add in the lemon juice and sugar. Cook till a nice syruppy consistency is achieved.
5. Add in the mushrooms, ginger and green chillies. Cook till done.
6. Mix in this mushroom mixture with the spinach and add in all remaining ingredients. Mix well.
7. Divide into 12 equal portions. Make round balls and keep aside.
8. Heat oil for deep frying the koftas.
9. When oil is hot, add in the spinach-paneer-mushroom balls and deep fry over medium heat till light golden. Remove and drain excess oil on absorbent paper.

For Gravy:
10. Heat ghee in a pan. Add in the onion paste and cook for 3-5 minutes on medium flame.
11. Add in the ginger and garlic pastes. Cook till mixture starts to turn brown.
12. Add in the tomato puree, red chili powder and cashew nut paste. Stir to mix well. Cook for 5 more minutes.
13. Add in the clove, mace, green cardamom, black cardamom and cinnamon powders. Stir. Cook till gravy is slightly reduced and done.
14. Crush and add in the kasoori methi. Cook for another 2 minutes.
15. Stir in the cream and adjust the seasoning.
To Serve:
16. Arrange the koftas in individual plates on a bed of the tomato-cashew gravy. You can garnish with almond slivers.

Posted in: Curry,Kofta,Mushrooms,North Indian Cuisine,Spinach