Savory Mushroom And Spinach Kofta Curry Recipe

About this recipe

Flavorful mushroom and spinach koftas simmered in a rich tomato-based curry, perfect for a satisfying lunch.

Ingredients

• 500 g Onion
• 1 kg Panko Breadcrumbs
• 5Mtr Parchment Paper
• 1 Kg Indian Salmon (Rawas) Fish
• 1 l Refined Soyabean Oil
• 200 g Table Salt
• - Garlic Powder
• Pcs Bikaji Bikaneri Bhujia 35g
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100G Oleo
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Wash and finely chop the mushrooms and spinach leaves, ensuring they are well-drained.
2. 2. In a mixing bowl, combine the chopped mushrooms, spinach, gram flour, and a pinch of salt to form a dough-like mixture.
3. 3. Shape the mixture into small koftas and set them aside on a plate.
4. 4. Heat oil in a pan, add cumin seeds, and let them splutter for a few seconds.
5. 5. Add finely chopped onions, garlic, and ginger to the pan and sauté until they turn golden brown.
6. 6. Blend the tomatoes into a puree and add it to the sautéed mixture, cooking until the oil separates.
7. 7. Mix turmeric, red chili powder, coriander powder, and garam masala into the tomato base, stirring well.
8. 8. Add water to adjust the consistency of the curry and bring it to a boil.
9. 9. Carefully drop the koftas into the simmering curry and cook for 7-10 minutes.
10. 10. Garnish with freshly chopped coriander leaves before serving.