Tuesday, 16 February 2010

Spinach tofu kofta

Tofu is rich in protein hence the good choice for vegetarians. I don't like tofu taste so I try to find different ways to add grated tofu in my meals.

I used to make this recipe with paneer/ cottage cheese but when I tried it with Tofu it was so tasty and decided to share it with you all.

Makes: about 11 koftas

For kofta:
Tofu: 50gms
Spinach/ Palak: 1 cup
Boiled potato: 1 large
Ginger chili paste: 2 tea spoon (1inch ginger + 3 green chilies)
Salt to taste
Corn flour: to roll on
Oil to fry

For gravy:
Onion: 1 large
Tomato: 2 large
Ginger garlic paste: 2 tea spoon (1inch ginger + 2-3 clove garlic)
Cumin seeds: 1 tea spoon
Oil: 1 table spoon
Turmeric: 1 tea spoon
Coriander and cumin powder: 1 table spoon
Red chili powder: 2 tea spoon
Garam masala: 1 tea spoon
Milk: 1 cup
Peanut powder / almond powder: 2 large spoon

For kofta:
Wash and fine chop spinach. Boil, peel and mesh potato. Grate tofu.
Mix all together. Add ginger chili paste and salt to taste. With your palm gently mesh the mixture for 4-5 minutes. This process will make kofta softer.

Take little bit kofta mix and roll them into rectangle round shape.
Roll koftas into corn flour before frying. This will avoid of split koftas in the oil.
Heat the frying pan with oil on medium hot flame. Add a small piece to test if the oil is at frying temperature. Small pieces should come frying up on the oil surface when as soon as you drop it.

Tip: Test with one kofta before adding all in the oil. Check that kofta doesn't split in the oil.
If kofta doesn't split fry rest of them until golden brown.
For gravy:
Peel onion, rough chop it. Make a smooth paste in a blender. Take it out in a bowl.

Wash and rough chop tomatoes. Make a smooth paste in a blender and take it out in a bowl.

Heat the pan, add oil and cumin seeds once the oil is hot. Add onion gravy when cumin starts to splutter. Let it cook on medium heat until the color starts to change. Add tomato gravy and cook with lid on for 4-5 minutes. Add ginger garlic paste and stir well.
Add salt to taste, turmeric powder, cumin and coriander powder and red chili powder. Let it cook for further 3-4 minutes.
Make a paste of peanut powder and milk. When gravy starts to thicken add milk and peanut powder paste.
Cover the lid and let it cook on low flame for 10minutes. Add garam masala after 5minutes and stir a little.

After 10 minutes add 1/2 cup of water to and stir for 2 minutes.
Add kofta gently and cover them with gravy. Stop the heat and cover the lid and let it stand for 10minutes before serving.

Do not stir the gravy after adding kofta else kofta will break.

When you want to serve take one kofta at a time and place it in serving plate.

I am serving it with salad onion and triangle paratha.

1 comment:

  1. Adding spinach for koftas is an excellent and healthy idea..lovely dish


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