Name: Green tarkari kofta curry recipe by Dhara joshi at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: For kofta; 200 gram cottage cheese (paneer ); 1 cup boiled and mashed potato; 2 teaspoon corn flour (or as needed ); Salt to taste; 2 tablespoon fresh coriander chopped; 10 cashew nuts for stuffing; 1 /2 teaspoon dry mango powder; 1/2 teaspoon chopped green chilli; 1/2 teaspoon grated ginger; Oil for fry and cooking; For gravy; 1 big bunch spinach; 2/3 cup fresh fenugreek leaves; 1/4 cup fresh amaranth leaves; 2 no medium size onion .boiled and puree; 2 no big tomatoes .boiled and puree; 1/2 teaspoon garam masala; 1/4 teaspoon turmeric powder; 2 tablespoon ginger garlic paste; 10 no cashew nuts finely ground; 2 tablespoon dry fenugreek leaves; 1 teaspoon cumin seeds; 1/2 teaspoon coriander powder

ABOUT Green tarkari kofta curry RECIPE

Green tarkari kofta curry is made with green leafy veggie like fenugreek leaves. Amaranth leaves or spinach leaves..this kofta dumplings made with paneer .coriander. and stuffed with cashew nuts. It's very healthy. Testy and new version of kofta curry..

Ingredients Serving: 4

For kofta
200 gram cottage cheese (paneer )
1 cup boiled and mashed potato
2 teaspoon corn flour (or as needed )
Salt to taste
2 tablespoon fresh coriander chopped
10 cashew nuts for stuffing
1 /2 teaspoon dry mango powder
1/2 teaspoon chopped green chilli
1/2 teaspoon grated ginger
Oil for fry and cooking
For gravy
1 big bunch spinach
2/3 cup fresh fenugreek leaves
1/4 cup fresh amaranth leaves
2 no medium size onion .boiled and puree
2 no big tomatoes .boiled and puree
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder
2 tablespoon ginger garlic paste
10 no cashew nuts finely ground
2 tablespoon dry fenugreek leaves
1 teaspoon cumin seeds
1/2 teaspoon coriander powder

Instructions

Take grated paneer, grated potatoes, corn flour, green chilli, ginger, dry mango powder , coriander leaves and salt in a large bowl.
Mix them and make a smooth mixture.
Grease your palms with some oil and divide mixture into 10 equal portions.
Take one ball and press a little between your palms and flatten it like pattie; put 2-3 pieces of cashew nuts in the center (this is a stuffing). Wrap them in from all sides and give round shape of ball. Prepare remaining stuffed kofta balls in similar way.
deep-fry kofta over medium flame until golden brown and crisp. Make sure that oil is hot enough otherwise it may break and split open in the oil. Drain them and transfer them to a plate. Deep fry remaining stuffed balls.
For gravy
Wash and clean all the leaves. .and soak this leaves into the hot water for 20 minits .
After 20 minits take all green leaves out of the water and blend into a smooth paste.
Heat 2 tablespoon oil in a pan.add cumin seeds when they crackle.
Add onion paste and fry till the onion become golden brown.
Now add ginger garlic paste to the pan and fry for 2-3 minutes. Now add the tomato puree and garam masala powder. Turmeric powder. Coriander powder to the pan and fry along with the onion ginger garlic till oil separates from the mixture.
When oil starts separating from the mixture. Add the green leaves paste, sugar, cashew paste, salt and kasoori methi to the pan and mix well.
After 3 minutes add koftas to the garavy and turn off the flame.
Garnish with some ginger Julian.
Serve with roti or naan. ..

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