POINT TO NOTE
Any green leafy vegetables must be washed with utmost care before consumption. They can, otherwise, cause severe stomach infections.
- Spinach – 1 ½ cups, finely chopped
- Onion – 1 small, finely chopped
- Garlic – 1 teaspoon, minced
- Ginger – ½ inch, grated
- Baking powder – ½ teaspoon
- Tomato – 1 medium sized, pureed
- Green chillies- 2 medium sized, chopped fine
- Plain yoghurt or dahi – 3 tablespoons
- Coriander powder – 2 teaspoons
- Red chilli powder – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Vegetable oil – 3 tablespoons
- Salt to taste
- Milk – ½ cup
- Coriander leaves – ½ cup, chopped
- Gram flour or besan – 1 cup
- Boil the chopped spinach and drain the excess water
- To the cooked spinach add half chopped onions, half minced garlic, chopped green chillies, grated ginger, red chilli powder, baking powder, salt and mix well.
- Add gram flour to the mixture create a firm dough.
- Shape the dough into nice round koftas or balls.
- Heat oil in a wok for six to eight minutes and then gently drop the koftas.
- Fry till they are evenly golden brown and then let them cool on a tissue to absorb the excess oil.
- Heat some oil in the wok and add the minced onions and garlic. Sauté it till golden brown.
- Once the onions turn light brown, add powders of coriander, red chilli and turmeric and fry well.
- Add the tomato puree and yogurt, stirring continuously.
- Once you notice oil around the masala, you know it is cooked.
- Now add the water and salt and cover it with a lid and let it cook well.
- Once half the water evaporates, add ½ cup milk and let it cook for eight to ten minutes on a low flame.
- When the milk binds well with the gravy, add the fried koftas.
- Let this cook for six to eight minutes and then garnish with coriander leaves.
If the dough becomes too hard, add a dash of water to moisten it a bit. The koftas must bind tightly or they will break while frying.
Spinach is one of the most nutritious greens. It is not only rich in vitamins and minerals but also in phytonutrients, which act as a powerful anti-oxidants to protect cellular structures and DNA. Spinach is also rich in calcium, folate, vitamin A (carotenoids) and vitamin K, which serves as a healthy food for pregnant ladies.