Ingrédients
- Spinach, washed and finely chopped1 kilogram
- Chickpeas, ground40 grams
- Onion, chopped0.5 piece
Graines de coriandre1 tablespoon
Sirop de grenade1 tablespoon
Coriandre sèche1 teaspoon- Cumin, ground1 teaspoon
- Curry or garam masala1 teaspoon
- Salt to taste0
- Tomatoes, diced5 pieces
- Onions, chopped2 pieces
Huile Végétale3 tablespoons- Coriandre sèche1 teaspoon
- Cumin, ground1 teaspoon
Curry1 teaspoon
Curcuma0.5 teaspoon- Red pepper, ground0.5 teaspoon
- Chopped green chili to taste0
- Fresh grated ginger to taste0
- Salt to taste0
Mesures
- 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 minutesMatériel requis:
Marmite - 2
Place all the kofta ingredients in a large bowl and mix until you get a dough. Cut the dough into small balls.
5 minutesMatériel requis:
Bol de mélange - 3
Fry the kofta balls in very hot oil until they soften, ensuring they remain green in color.
5 minutesMatériel requis:
Poêle à frire - 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 minutesMatériel requis:Poêle à frire - 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 minutes - 6
Serve the dish hot alongside rice.
Faits nutritionnels
Graines de coriandrepour 100gSirop de grenadepour 100gCoriandre sèchepour 100gHuile Végétalepour 100gCoriandre sèchepour 100gCurrypour 100gCurcumapour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.