Spinach Mushroom Kofta is an appetizing main course dish. Packed with the goodness of spinach and mushroom this dish tastes divine. Spinach and Mushroom Kofta is also a very visually appealing dish. It has never failed to impress my guests.
You may like to try our other similar recipes Lauki ka Kofta and Airfried Hariyali Cabbage Kofta.
Yield: 4 to 5 serving
Prep time: 30 minutes
Total time: 40 minutes
INGREDIENTS FOR SPINACH MUSHROOM KOFTA
1 cup spinach chopped and blanched (palak)
1 onion chopped fine
1 green chilli chopped fine
1 cup cottage cheese crumbled (paneer)
2 tablespoon maida (plain flour)
2 tablespoon corn starch
1 teaspoon oil
Salt and pepper
For the Filling
1 cup white button mushrooms chopped fine
1 green chilli chopped fine
½ onion chopped fine
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon oil
For the gravy
300 grams tomatoes cubed
2 tablespoon garlic
1 tablespoon ginger chopped
2 green cardamoms
3 cloves
¼ teaspoon cinnamon powder
¼ cup of cashew nuts
1 teaspoon coriander powder
1 teaspoon Kashmiri chilli powder
A pinch of haldi
1 teaspoon sugar
½ cup of cream
1 + 1 tablespoon desi ghee
Salt to taste
DIRECTIONS FOR SPINACH MUSHROOM KOFTA
For the gravy
- Heat 1 tablespoon ghee in a pan; add cloves, cardamoms, garlic, ginger and sauté for a minute.
- Add tomatoes and then cashew and cook for 5 minutes.
- Add sugar, salt, coriander, chilli, haldi and cook till tomatoes are mushy.
- Cool the mixture and grind to a smooth paste.
- Pass the paste through a sieve.
- Heat 1 tablespoon ghee in the same pan, add the paste, cinnamon powder and simmer on low heat for 5 minutes.
- Add the cream and adjust the seasoning.
- Add water to get the desired consistency and cook for 5 minutes.
Filling
- Heat oil in a pan; add chilli, onion, mushroom and saute.
- Switch off the heat add honey, lemon juice and salt.
- Set aside.
For the Kofta
- Heat oil in a pan; add chilli, onion and saute till translucent.
- Squeeze all the liquid from the blanched spinach and saute till the spinach is dry.
- Switch off the heat; add the crumbled paneer, salt, maida, corn starch and mix well.
- Make lemon size balls.
- Now flatten the spinach balls and put ½ teaspoon filling and close to make ball again.
- Prepare all the koftas similarly.
- Deep fry in medium hot oil.
- Cut each kofta into two.
- In a serving dish pour half of the gravy, arrange the koftas and drizzle some gravy on top.
- Serve with naan, roti or paratha.
