Ingredjenti
- Spinach, washed and finely chopped1 kilogram
- Chickpeas, ground40 grams
- Onion, chopped0.5 piece
Semijiet tal-koriandru1 tablespoon
Melassa tal-granat1 tablespoon
Koriandru Mrobbat1 teaspoon- Cumin, ground1 teaspoon
- Curry or garam masala1 teaspoon
- Salt to taste0
- Tomatoes, diced5 pieces
- Onions, chopped2 pieces
Żejt vegetali3 tablespoons- Koriandru Mrobbat1 teaspoon
- Cumin, ground1 teaspoon
Kari1 teaspoon
Kurkuma0.5 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.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Place all the kofta ingredients in a large bowl and mix until you get a dough. Cut the dough into small balls.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 3
Fry the kofta balls in very hot oil until they soften, ensuring they remain green in color.
recipe.minutesGħodda meħtieġa:
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.
recipe.minutesGħodda meħtieġa: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.
recipe.minutes - 6
Serve the dish hot alongside rice.
Fatti tan-Nutrizzjoni
Semijiet tal-koriandrugħal kull 100gMelassa tal-granatgħal kull 100gKoriandru Mrobbatgħal kull 100gŻejt vegetaligħal kull 100gKoriandru Mrobbatgħal kull 100gKarigħal kull 100gKurkumagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.