Baked Mushroom Spinach Kofta Curry

The kofta (veggie ball) in has green spinach, mushrooms, mashed potatoes as balls which are baked first and and dipped in a classic tomato rich creamy sauce.

Recipe Source Link:https://www.mygingergarlickitchen.com/baked-mushroom-spinach-kofta-curry-recipestory/

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RECIPE INGREDIENTS

» For Mushroom Spinach Kofta //

• spinach, chopped, blanched and squeezed - ¾ cup
• finely chopped, mushroom - 1 cup
• red chili powder - 1 tsp
• cumin seeds - 1 tbsp
• dried mango powder - 1 tsp
• potatoes, boiled, peeled and diced - 2 cups
• ginger garlic paste - 1 tbsp
• green chillies, finely chopped - 1
• salt to taste
• bread crumbs for rolling koftas

» For Creamy Gravy

• chopped tomatoes - 2
• chopped onion - 2
• ginger garlic paste - 2 tbsp
• milk - ¼ cup
• oil - 1 tbsp
• butter/margarine - 1 tbsp
• kashmiri red chilli powder 1 tsp
• garam masala powder - ¼ tsp
• sugar - ½ tsp
• tomato ketchup - 1 tbsp
• salt to taste
• fresh cream - ¾ cup

RECIPE INSTRUCTIONS

» Making Mushroom Spinach Koftas //

1. Preheat oven to 400°/200C.
2. Combine all the ingredients in a bowl and mix well.
3. Divide the mixture into 8-20 lemon sized equal portions and shape each portion into even sized round balls. Roll them in bread crumbs.
4. Line them up on baking sheets.
5. Bake for 10 minutes and then turn the kofta.
6. Bake for 10 more minutes and turn again. Bake for 10 more minutes or until all sides are lightly browned. Remove from oven and let them cool.

» For Makhani Gravy //

1. Add chopped onions, and chopped tomatoes to a pan. Saute over medium for 4-5 minutes.
2. Add tbsp ginger garlic paste, ¼ cup whole milk, salt, kashmiri red chili powder, turmeric powder and garam masala powder.
3. Mix well and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft.
4. Remove from the heat and keep the mixture aside to cool slightly. Add 2 tbsp tomato ketchup and blend it in a mixer.
5. Heat the oil in a non-stick pan.
6. Add 1 tbsp butter/margarine and 1 tbsp oil to it.
7. Add ginger garlic paste and saute for 2 minutes. Add the tomato-onion mixture, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Add fresh cream to the sauce and mix well.
9. Cook on a medium heat for another 4-5 minutes, while stirring continuously. Keep aside.
10. Just before serving, add the mushroom spinach koftas gently to the hot makhani gravy.
11. Mix gently and cook on a medium flame for 1 minute.
12. Garnish with chopped coriander leaves, chilies, almonds, and fresh cream. Serve hot with naan or rice.

RECIPE NOTES

1. No notes for this recipe.