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You all are aware of my green love. This time i made these green dumplings with spinach and cottage cheese immerse in  exotic muglai curry just yummm….must try !!!!



Spinach……..1 bundle, Cottage cheese……250 gm, Green chilly ………2 tsp, Corn flour………….3 tbsp, Bread crumbs……….6 ps “fresh bread crumbs”, salt…….as per taste, red chili powder…..1 tsp, amchoor powder….1/2 tsp, green coriander chopped ……3 tbsp, green chilly chopped……1 tsp, oil for frying , sooji ……3 to 4 tbsp


Blanch spinach and drain out all water as much as possible , grind it into paste and keep aside take 6 to 7 piece of fresh bread and crush it into crumbs , great cottage cheese add coriander, green chili ,amchoor “dry mango powder”, salt and red chili powder in it mix well add bread crumb and corn flour now add spinach puree in it and mix well now divide dough into 10 portions and give shape of your choice , take sooji in flat plate roll kabab into it and deep fry till golden brown in colour . surve hot with green chutney or barbeque sauce 

You can add more bread crumbs if after mixing spinach puree dough is not manageable or wet. This will not affect the taste
      Method for kofta:-
For the gravy:-
  2 medium onions, chopped                        
  3 flakes garlic, crushed 
  1 inch ginger, crushed 
  3 large tomatoes, pureed 
  1 tsp red-chili powder 
  1/2 tsp garam masala powder 
  1/2 tsp dhania(coriander) powder 
  1/2 tsp cumin powder 
  2 tsp powdered poppy seeds 
  1/2 tsp sugar 
  1 tbsp ground cashew nuts
  ½ cup curd+malai mix and whip
 Method for gravy:-
 Heat a pan and put 1 tbsp oil in it add onion and ginger garlic in it .cook till color changes.
 Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
 Add the pureed tomatoes and the masala powders.
 Add the sugar and the ground peanuts.
 The gravy will begin to thicken.
 Add malai (cream) and curd mixture into it.
 Mix in some water if necessary.
 Add green dumplings into this makhani gravy 
 Garnish with green coriander and fresh cream and serve hot with naan or lachcha parantha /INDIAN    BREAD


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