Recipe: Delicious Stuffed peanut chickpeas koftas in Spinach Curry

Recipe: Delicious Stuffed peanut chickpeas koftas in Spinach Curry Delicious, fresh and tasty.

Stuffed peanut chickpeas koftas in Spinach Curry. Palak Kofta Curry Recipe - Spinach kofta Curry Recipe Palak kofta curry becomes more easy and delicious when prepared in microwave. It is prepared with spinach, chickpea flour, tomatoes, green chilly, ginger and few Indian aromatic spices. It is nutritious as well as delectable.

Method A large puffy bread made of flour and served with chickpea curry.

Eggplant cooked in peanut and sauce.

Spinach koftas stuffed with cottage cheese, cooked in a special tomato sauce. NEWMethi Malai Mutter Indian rice and lentil crepes stuffed with mashed vegetables.

You can cook Stuffed peanut chickpeas koftas in Spinach Curry using 26 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Stuffed peanut chickpeas koftas in Spinach Curry

1. Prepare of For stuffing. :.

2. You need 1 small bowl of Peanuts roasted and Powdered.

3. You need 5 of Garlic buds.

4. You need 1 tsp of Red chilli powder.

5. It’s To taste of Salt.

6. You need of For cover :-.

7. You need 1 bowl of Chickpeas soaked overnight and cooked in pressure cooker.

8. Prepare 2 of Boiled potatoes.

9. It’s 3 or 4 tsp of Gram flour.

10. It’s 1 tsp of Red chilli powder.

11. It’s 1/2 tsp of Turmeric powder.

12. It’s To taste of Salt.

13. It’s of For curry.

14. Prepare 1/2 bowl of spinach puree.

15. Prepare 2 tsp of Peanut powder.

16. You need 1 tsp of Desicated coconut.

17. It’s 1 piece of Cinnamon.

18. Prepare 4 of Black pepper.

19. You need 2 of Cardamom.

20. You need 2 of Bay leaf.

21. Prepare 3 tsp of Oil.

22. You need 2-3 tsp of Ginger,garlic,green chilli paste.

23. Prepare 250 gram of oil for deep fry.

24. Prepare 1/2 tsp of Cumin seeds.

25. It’s To taste of Salt for curry.

26. Prepare As required of Cheese for garnish.

Sarson da saag - Green Mustard leaves curry; Bharwan Karela - Stuffed bitter gourd with coconut and coriander masala; Kadai Karela; Indonesia Cauliflower curry; Vegan sweet potato and Tofu kofta curry; Butternut and Spinach Curry; Creamy Palak ( spinach ) mixed vegetable curry; Spring Onion and Chickpea flour sabji; Papdi lilva nu saak.

MASALA CURRY √ A curry cooked with garlic, ginger and herbs.

KARAHI CURRY √ A curry cooked with onion, garlic, ginger and herbs: SAAG √ Our favorite healthy spinach curry.

LAHORI √ Curry with spices, yoghurt and herbs.

Stuffed peanut chickpeas koftas in Spinach Curry step by step

1. First we will make stuffing. Roast peanuts on slow flame and clean it. In mixer take garlic,salt,red chilli powder and grind it add roasted peanuts and grind again mix well. Stuffing is ready..

2. Now wash the chickpeas and cook it in pressure cooker. Let it cool.

3. When it is cool mash chickpeas,potatoes. Add red chilli powder,salt,turmeric Powder,gram flour. Mix well to make dough for koftas.

4. Now make small balls of dough,spread it with fingers put stuffing and pack the balls, get all the koftas stuffed..

5. All koftas are ready.

6. Now heat the oil on medium flame. Put the koftas in oil and deep-fry neatly till golden brown.

7. Koftas are ready.

8. Now wash spinach,boil for 5 minutes,let it cool and make pyuri. Make fine paste with cinnamon,black pepper, cardamom,peanut powder,Desiccated coconut.Make ginger garlic green chilli paste..

9. Heat oil,add cumin seeds when flutters,slow the flame, add bay leaf,add garlic,ginger,green chilli paste,saute for 2 minutes.Add the peanut coconut paste saute till looses the oil,Add spinach paste mix well.

10. Saute and let cook for 5 minutes.Add boiled water to adjust Consistency..

11. Now add the koftas in curry mix well.Let it boil for 5 minutes.

12. Kofta curry is ready,garnish with grated cheese.Serve hot with rice or chapati..

13. Enjoy healthy and tasty Stuffed peanut, chickpeas kofta in spinach curry..

CHANNA CURRY √ Chickpeas cooked in curry sauce & herbs.

MATTAR CURRY √ Green peas cooked in curry sauce.

Spray or brush the tops with oil.

Add the tomatoes and their juices and bring the curry to a simmer.

Cook until the potatoes are completely soft and the sauce has reduced and thickened.