Ingredientes
- Spinach, washed and finely chopped1 kilogram
- Chickpeas, ground40 grams
- Onion, chopped0.5 piece
Sementes de coentro1 tablespoon
Melaza de romã1 tablespoon
Coentro Seco1 teaspoon- Cumin, ground1 teaspoon
- Curry or garam masala1 teaspoon
- Salt to taste0
- Tomatoes, diced5 pieces
- Onions, chopped2 pieces
Óleo vegetal3 tablespoons- Coentro 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
Passos
- 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.minutesUtensílios necessários:
Panela - 2
Place all the kofta ingredients in a large bowl and mix until you get a dough. Cut the dough into small balls.
recipe.minutesUtensílios necessários:
Tigela de mistura - 3
Fry the kofta balls in very hot oil until they soften, ensuring they remain green in color.
recipe.minutesUtensílios necessários:
Frigideira - 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.minutesUtensílios necessários:Frigideira - 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.
Fatos nutricionais
Sementes de coentropor 100gMelaza de romãpor 100gCoentro Secopor 100gÓleo vegetalpor 100gCoentro Secopor 100gCurrypor 100gCúrcumapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.