Nilgiri Kofta In Tomato Onion Gravy
|Chopped spinach||50 Gram, washed (Palak)|
|Powdered nutmeg||1 Pinch|
|Chili sauce||1 Dash|
|Mashed colocasia||100 Gram, boiled and peeled (Arbi)|
|Chopped kismis||1⁄2 Tablespoon, chopped (Sultanas)|
|Shredded paneer||200 Gram|
|Cumin seeds||1 Pinch, roasted and pounded|
|Minced onion||1 Teaspoon|
|Finely chopped chili||1|
|Garlic||2 Clove (10 gm), minced|
|Bread slices||2 , soaked in water and with water squeezed out|
|Lime||1⁄2 , juiced|
|Lightly browned onions||2 Tablespoon|
|Finely chopped ginger||1⁄2|
|Pounded garlic clove||6|
|Finely chopped mint leaves||4|
|Garam masala powder||1⁄2 Teaspoon|
|Finely chopped green chili||1|
|Tomato ketchup||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Finely chopped spring onion||1|
|Finely chopped coriander leaves||1 Tablespoon|
|Green chilies||4 , slit|
Microwave water for 2 minutes and drop the spinach in it.
Let it stand for 3 minutes.
Plunge spinach into cold water, squeeze water out of the spinach and mash.
Mix in nutmeg, chili sauce, salt and pepper and keep aside.
Mix all the rest of the koftas ingredients together with salt except flour and oil and make koftas (balls) the size of a walnut, stuffing them with the spinach mixture.
Roll them in flour.
Put oil in a shallow dish and microwave covered for 5 minutes, turning over the koftas in between during cooking.
Mix the ingredients for tomato gravy and microwave for 5 minutes.
Place half the gravy in a serving platter.
Put the koftas in it and pour the other half of the gravy over it.
Microwave for 5 minutes and garnish with coriander leaves.