Ingredients
For Kofta
- 1 small Broccoli flower (Blanched) (Or cauliflower)
- 1 bunch Spinach (Blanched)
- 1 medium Potato (Boiled)
- 4-5 nos Green Chili (Chopped)
- 2 tbsp Chaat Masala
- 0.5 tsp Salt (Or as per taste)
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Red Chili Powder (Or as per taste)
- To Bind Gram Flour/ Besan
For Curry
- 2 bunch Spinach (Blanched)
- 2 tbsp Peanuts (Soaked in water)
- 2 tbsp Oil
- 1 tsp Cumin Seeds/ Jeera
- 2 nos Bay Leaves/ Tej Patta
- 2-3 nos Clove/ Laung
- 5-6 nos Black Pepper (Whole)
- 1 small stick Cinnamon/ Dalchini
- 4-5 nos Red Chili Whole
- 0.5 tsp Turmeric Powder/ Haldi
- 1 tsp Red Chili Powder
- 0.5 tsp Salt (Or as per taste)
Servings: People
Instructions
For Kabab
- Take mashed broccoli, spinach, potato, green chili, chaat masala, red chili powder, salt and hing in a wide bowl and mash well.
- Add sufficient besan to binding consistency.
- Now make small to medium sized balls and keep aside.
- Now either deep fry or shallow fry in appe pan. Or you may also bake them til brown in color. Keep aside.
- You may also serve this with green chili sauce as a snacks or starter.
For gravy
- Take blanched spinach and soaked and drained peanuts in a blender and blend to smooth paste.
- Heat oil in a pan, fry jeera, bay leaves, clove, black pepper, red chili and cinnamon stick.
- Now add red chili powder and haldi, fry.
- Add spinach paste and let it boil. When a boil comes, partially cover the pan and reduce the flame to low. Let it cook for 10-15 minutes or until gravy leaves sides.
- Then add koftas to gravey, and switch off the flame. Cover the pan and leave for 5-6 minutes before serving.
- Serve hot with rice, pulav, chapati, paratha, naan or puri. Enjoy!
Recipe Notes
- You may add any other green vegetables also for kofta. like beans, peas, lauki, etc.
- Adjust spices and salt as per your taste.
- If servings to kids, adjust chili as per their tolerance.
"Be Vegetarian Be Happy"
"Live and Let Live"
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