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
Ingredients:

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

Preparation:
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.

Palak paneer kofta

Ingredients:
For kofta:
Palak: 1 cup finely chopped
Paneer: 1 cup granted
Garam masala: 1 tbs
Salt to taste
Green chili: 3 finely chopped
Corn flour: Enough to roll koftas

For gravy:
Tomatos: 4 medium
Onions: 2 medium
Ginger garlic paste: 3 tbs
Milk: 1 cup
Turmeric
Red chili powder: 2 tbs
Cumin powder: 1 tbs
Coriander: 1 tbs
Salt to taste
Cashew nut powder: 4 tbs
Oil: 3 tbs
Cumin seeds: 1tbs

For garnish:
Kasoori methi
Coriander chopped

Preparation:
To make kofta
Mix finely chopped pakal and granted paneer. Mess them together with light hands. Add salt to taste, green chili and garam masala and mix them again with light hands. This will make koftas softer.

Make 1-2 inch of oval shape. Roll them into corn flour.

Heat some oil in frying pan to fry kofta. Add koftas once by one in the oil and fry them until golden brown. Drain them on to cooking tissue and keep aside.

To make gravy
Peel and chop onions. Crush them in blender to make thick gravy. Add water if necessary.

Wash and chop tomatoes. Crush them in blender to make thick gravy. Add water if necessary.

Heat 3 tbs of oil in pan and add cumin seeds in hot oil. Add ginger garlic paste when cumin starts to crackle. Stir for 1 minute.

Add onion gravy and stir till its golden brown. Add tomato gravy and stir till it starts to leave oil. Add turmeric, green chili, cumin powder, coriander powder, salt to taste and mix for one minute.

Add milk and bring it to boil. Add cashew nut powder and mix well.

Note: you can add some cream if you want. I like to keep it low in fat.

Once the gravy is ready add kasoori methi. Before adding kasoori methi, roast it for 3-4 minutes crush it in palm and add it in gravy. Mix well.

Add koftas and remove it from heat and cover the lid for 5 minutes. Garnish chopped coriander.

Serve hot.

Malai kofta

Ingredients:
For kofta:
Potato: 2 cups boiled and meshed
Paneer: 1 cup grated
Cashew nuts: 12 piece, diced into small pieces
Raisins: 5-6
Green chili: 4 finely chopped
Salt to taste
Garam masala : 1/2 tbs
Corn flour: enough to roll kofta
Oil: to fry

For gravy:
Tomato: 6 medium
Onion: 3 medium
Ginger garlic paste: 3tbs
Turmeric: 1/2 tbs
Red chili powder: 2 tbs
Cumin powder: 1tbs
Coriander powder: 1tbs
Garam masala: 1 tbs
Cream: 1/2 cup
Cashew nuts powder: 4 tbs, crush them into blender on plus mode such that oil doesn't come out.
Oil: 3 tbs
Black cumin seeds: 2 tbs
Almond flakes: 2-3 tbs

Preparation:
To make kofta:
Take grated paneer, green chilies, cashew nuts, raisins, salt to taste, garam masala in a plate and mix them well. Divide them into equal parts and make small balls out of it.

Add salt to meshed potato. Make small balls of the size of golf ball. Make small hole in the middle of Potato, add the paneer ball in it and role it fine in oval shape. Repeat for each potato ball and roll them on to corn flour. Koftas are ready to fry.
Note: extra corn flour can be added in meshed potato if binding is loose.

Heat some oil in frying pan to fry koftas. Once the oil is hot enough, gently add kofta and fry till dark golden brown.
Keep aside.

Note: The kofta are very soft and cooked. So keep them gently aside and when the gravy is ready add them and serve hot.

To make gravy:
Take large pot. Boil water and add whole tomatoes in water. Boil tomatoes till tomato skin starts cracking. Remove skin from tomatoes and crush them after they are cool off.

Boil onions for 4-5 minutes in boiled water. Crush them after they are cool off.

Heat 3 tbs oil in pan, add black cumin seeds. When they start to crackle add ginger garlic paste.
Saute for 1 minute. Add onion gravy and stir till golden brown. Add tomato gravy and stir till oil starts to separate from gravy. Add red chili powder, turmeric, cumin powder, coriander powder salt to taste. Mix for 2 minutes.

Add cream to gravy and let it boil once. Add cashew nut powder paste and mix for another boil.
Add almond flakes and mix well. Add garam masala and mix well.

Now add koftas and remove the pan from heat. Add very softly so that kofta doesn't break and gravy is covered on it. Cover the lid and leave it for 5 minutes.