Spinach Kofta Curry at Darren Bloom blog

Spinach Kofta Curry. Divide the spinach into 8 equal portions. Add water in small parts and stir to dissolve lumps completely and prepare a thick. When they start to turn golden brown, add finely chopped onion and sauté. Heat oil in a pan add 1 gram black cumin seeds and allow to splutter, now add 3 grams chopped ginger and chilli. Step 1 prepare stuffing for kofta. Firstly, in a large kadai heat 3 tsp oil and saute 2 tbsp onion, 3 clove. Mix paneer, cumin powder and salt;. Place the leaves in a sieve to drain the excess water. Once the spinach cools, add the gram flour and salt to taste and combine well. Let it cook on medium flame for 1 minute and drop the spinach kofta balls in it. Add 2.5 cups of water to it.add garam masala powder and kasoori methi/dry fenugreek leaves powder to it. Let us start with preparing the kofta balls for the curry first. Clean the spinach leaves, remove the stalk and rinse the leaves with water thoroughly. Heat oil in a pan on and add the kofta balls in the hot oil in small batches. Take gram flour in a big bowl.

Spinach Paneer Kofta Curry Recipe by Archana's Kitchen
from www.archanaskitchen.com

Allow the spinach to cool completely. Let it cook on medium flame for 1 minute and drop the spinach kofta balls in it. Once the spinach cools, add the gram flour and salt to taste and combine well. Heat oil in a pan add 1 gram black cumin seeds and allow to splutter, now add 3 grams chopped ginger and chilli. Add water in small parts and stir to dissolve lumps completely and prepare a thick. Mix paneer, cumin powder and salt;. Heat 1 tablespoon oil in a pan (kadai) over medium flame. Firstly, in a large kadai heat 3 tsp oil and saute 2 tbsp onion, 3 clove. Step 1 prepare stuffing for kofta. Clean the spinach leaves, remove the stalk and rinse the leaves with water thoroughly.

Spinach Paneer Kofta Curry Recipe by Archana's Kitchen

Spinach Kofta Curry Allow the spinach to cool completely. Step 1 prepare stuffing for kofta. Divide the spinach into 8 equal portions. When they start to turn golden brown, add finely chopped onion and sauté. Place the leaves in a sieve to drain the excess water. Add water in small parts and stir to dissolve lumps completely and prepare a thick. Let it cook on medium flame for 1 minute and drop the spinach kofta balls in it. Heat 1 tablespoon oil in a pan (kadai) over medium flame. Firstly, in a large kadai heat 3 tsp oil and saute 2 tbsp onion, 3 clove. Mix paneer, cumin powder and salt;. Once the spinach cools, add the gram flour and salt to taste and combine well. Allow the spinach to cool completely. Heat oil in a pan on and add the kofta balls in the hot oil in small batches. Take gram flour in a big bowl. Let us start with preparing the kofta balls for the curry first. Add 2.5 cups of water to it.add garam masala powder and kasoori methi/dry fenugreek leaves powder to it.

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