Ingredients
- Spinach, washed and finely chopped1 kilogram
- Chickpeas, ground40 grams
- Onion, chopped0.5 piece
Coriander seeds1 tablespoon
Pomegranate Molasses1 tablespoon
Dried Coriander1 teaspoon- Cumin, ground1 teaspoon
- Curry or garam masala1 teaspoon
- Salt to taste0
- Tomatoes, diced5 pieces
- Onions, chopped2 pieces
Vegetable Oil3 tablespoons- Dried Coriander1 teaspoon
- Cumin, ground1 teaspoon
Curry1 teaspoon
Turmeric0.5 teaspoon- Red pepper, ground0.5 teaspoon
- Chopped green chili to taste0
- Fresh grated ginger to taste0
- Salt to taste0
Steps
- 1
To make the kofta: Place the spinach in a pot and add two cups of water. Cook until the spinach wilts. Drain well, keeping the cooking water for later use.
10 minRequired Tools:
Pot - 2
Place all the kofta ingredients in a large bowl and mix until you get a dough. Cut the dough into small balls.
5 minRequired Tools:
Mixing Bowl - 3
Fry the kofta balls in very hot oil until they soften, ensuring they remain green in color.
5 minRequired Tools:
Frying Pan - 4
To make the sauce: Heat the oil in a large frying pan, then add the onion, green chili, and ginger. Stir the mixture until it wilts, then add the tomatoes, coriander, cumin, curry, turmeric, red pepper, and salt, and cook on low heat.
10 minRequired Tools:Frying Pan - 5
When the sauce thickens a bit, add the fried kofta balls and let them simmer on low heat for a few more minutes before removing the frying pan from the heat.
5 min - 6
Serve the dish hot alongside rice.
Nutrition Facts
Coriander seedsper 100gPomegranate Molassesper 100gDried Corianderper 100gVegetable Oilper 100gDried Corianderper 100gCurryper 100gTurmericper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.