Name: Twin Curry Spinach Kofta recipe by Anjali Verma at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: For white gravy :; Onions 4; Soaked cashew 7-8; Garlic cloves 6; Asafoetida ½ teaspoon; Green Chilly 1; Pure ghee 1 tablespoon; Kasuri methi 1 teaspoon; Garam masala 1 teaspoon; Salt and pepper to taste; cream 1 tablespoon; Milk 1/2cup; dhania powder 1 teaspoon; For Orange coloured gravy :; Tomatoes roughly chopped 2 cup; Green cardamom 2; Ginger garlic paste 1 teaspoon; Salt to taste; Red chilly powder 1 teaspoon; Garam masala 1 teaspoon; Butter 2 tablespoon; Cream 2 tablespoon; Kitchen king masala 1 teaspoon; For koftas. :; Spinach 1 cup; Salt and pepper according to taste; Cumin seeds 1/2teaspoon; Turmeric powder 1/3teaspoon; Garlic paste 1/2teaspoon; Green chilli finely chopped 1/2 teaspoon

Ingredients Serving: 4

For white gravy :
Onions 4
Soaked cashew 7-8
Garlic cloves 6
Asafoetida ½ teaspoon
Green Chilly 1
Pure ghee 1 tablespoon
Kasuri methi 1 teaspoon
Garam masala 1 teaspoon
Salt and pepper to taste
cream 1 tablespoon
Milk 1/2cup
dhania powder 1 teaspoon
For Orange coloured gravy :
Tomatoes roughly chopped 2 cup
Green cardamom 2
Ginger garlic paste 1 teaspoon
Salt to taste
Red chilly powder 1 teaspoon
Garam masala 1 teaspoon
Butter 2 tablespoon
Cream 2 tablespoon
Kitchen king masala 1 teaspoon
For koftas. :
Spinach 1 cup
Salt and pepper according to taste
Cumin seeds 1/2teaspoon
Turmeric powder 1/3teaspoon
Garlic paste 1/2teaspoon
Green chilli finely chopped 1/2 teaspoon
Gram flour (besan) 3 tablespoons
Oil for frying

Instructions

Preparation of koftas:
Wash the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water.
Squeeze out the excess water and cool.Transfer into a deep bowl.
Heat two tablespoons oil in a non stick pan, add the cumin seeds, garlic and green chillies and saute.
Add the gram flour and continue to saute for one to two minutes. Add the turmeric powder and stir.
Add the spinach , pepper and salt saute. Stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into equal portions.
Heat the oil in a deep nonstick pan. Take small spinach portion, shape into a ping pong size ball.
Gently slide in the spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.
For Orange Gravy :
Heat butter in a pan. Puree the tomatoes till smooth. Saute puree in butter till fat releases. Add ginger garlic paste and saute again. Add all spices and cardamom.
Add the cream and cook for two minutes more. Gravy is ready . Keep aside.
Preparation of white creamy gravy :
Take a wok and heat pure ghee, add asafoetida.
Make paste of onion, cashews and garlic. Roast it well till fat releases. Add all spices and kasuri methi.mix well.
Now add cream with milk and roast it well. Cook the gravy until thickens. Keep aside.
While serving , pour the both gravies into a serving dish . Place the koftas on the gravies and serve immediately.
It can be served with any type of thing rice, naan & chapati.

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