Ingredienti
- Spinach, washed and finely chopped1 kilogram
- Chickpeas, ground40 grams
- Onion, chopped0.5 piece
Semi di coriandolo1 tablespoon
Melassa di melograno1 tablespoon
Coriandolo Secco1 teaspoon- Cumin, ground1 teaspoon
- Curry or garam masala1 teaspoon
- Salt to taste0
- Tomatoes, diced5 pieces
- Onions, chopped2 pieces
Olio vegetale3 tablespoons- Coriandolo Secco1 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
Passi
- 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 minUtensili necessari:
Pentola - 2
Place all the kofta ingredients in a large bowl and mix until you get a dough. Cut the dough into small balls.
5 minUtensili necessari:
Ciotola per mescolare - 3
Fry the kofta balls in very hot oil until they soften, ensuring they remain green in color.
5 minUtensili necessari:
Padella - 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 minUtensili necessari:Padella - 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.
Fatti nutrizionali
Semi di coriandoloper 100gMelassa di melogranoper 100gCoriandolo Seccoper 100gOlio vegetaleper 100gCoriandolo Seccoper 100gCurryper 100gCurcumaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.