Ingredientes
- Spinach, washed and finely chopped1 kilogram
- Chickpeas, ground40 grams
- Onion, chopped0.5 piece
Semillas de cilantro1 tablespoon
Melaza de granada1 tablespoon
Cilantro Seco1 teaspoon- Cumin, ground1 teaspoon
- Curry or garam masala1 teaspoon
- Salt to taste0
- Tomatoes, diced5 pieces
- Onions, chopped2 pieces
Aceite vegetal3 tablespoons- Cilantro Seco1 teaspoon
- Cumin, ground1 teaspoon
Curry1 teaspoon
Cúrcuma0.5 teaspoon- Red pepper, ground0.5 teaspoon
- Chopped green chili to taste0
- Fresh grated ginger to taste0
- Salt to taste0
Pasos
- 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 minutosHerramientas necesarias:
Olla - 2
Place all the kofta ingredients in a large bowl and mix until you get a dough. Cut the dough into small balls.
5 minutosHerramientas necesarias:
Tazón para mezclar - 3
Fry the kofta balls in very hot oil until they soften, ensuring they remain green in color.
5 minutosHerramientas necesarias:
Sartén - 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 minutosHerramientas necesarias:Sartén - 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 minutos - 6
Serve the dish hot alongside rice.
Datos nutricionales
Semillas de cilantropor 100gMelaza de granadapor 100gCilantro Secopor 100gAceite vegetalpor 100gCilantro Secopor 100gCurrypor 100gCúrcumapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.