Spinach Mushroom Kofta

Spinach Mushroom Kofta

Spinach Mushroom Kofta is an appetizing main course dish. Packed with the goodness of spinach and mushroom this dish tastes divine. Spinach and Mushroom Kofta is also a very visually appealing dish. It has never failed to impress my guests.

You may like to try our other similar recipes Lauki ka Kofta and Airfried Hariyali Cabbage Kofta.

Spinach Mushroom Kofta

Yield: 4 to 5 serving
Prep time: 30 minutes 
Total time: 40 minutes

INGREDIENTS FOR SPINACH MUSHROOM KOFTA

1 cup spinach chopped and blanched (palak)
1 onion chopped fine
1 green chilli chopped fine
1 cup cottage cheese crumbled (paneer)
2 tablespoon maida (plain flour)
2 tablespoon corn starch
1 teaspoon oil
Salt and pepper

For the Filling
1 cup white button mushrooms chopped fine
1 green chilli chopped fine
½ onion chopped fine
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon oil

For the gravy
300 grams tomatoes cubed
2 tablespoon garlic
1 tablespoon ginger chopped
2 green cardamoms
3 cloves
¼ teaspoon cinnamon powder
¼ cup of cashew nuts
1 teaspoon coriander powder
1 teaspoon Kashmiri chilli powder
A pinch of haldi
1 teaspoon sugar
½ cup of cream
1 + 1 tablespoon desi ghee
Salt to taste

DIRECTIONS FOR SPINACH MUSHROOM KOFTA

For the gravy

  • Heat 1 tablespoon ghee in a pan; add cloves, cardamoms, garlic, ginger and sauté for a minute.
  • Add tomatoes and then cashew and cook for 5 minutes.
  • Add sugar, salt, coriander, chilli, haldi and cook till tomatoes are mushy.
  • Cool the mixture and grind to a smooth paste.
  • Pass the paste through a sieve.
  • Heat 1 tablespoon ghee in the same pan, add the paste, cinnamon powder and simmer on low heat for 5 minutes.
  • Add the cream and adjust the seasoning.
  • Add water to get the desired consistency and cook for 5 minutes.

Filling

  • Heat oil in a pan; add chilli, onion, mushroom and saute.
  • Switch off the heat add honey, lemon juice and salt.
  • Set aside.

For the Kofta

  • Heat oil in a pan; add chilli, onion and saute till translucent.
  • Squeeze all the liquid from the blanched spinach and saute till the spinach is dry.
  • Switch off the heat; add the crumbled paneer, salt, maida, corn starch and mix well.
  • Make lemon size balls.
  • Now flatten the spinach balls and put ½ teaspoon filling and close to make ball again.
  • Prepare all the koftas similarly.
  • Deep fry in medium hot oil.
  • Cut each kofta into two.
  • In a serving dish pour half of the gravy, arrange the koftas and drizzle some gravy on top.
  • Serve with naan, roti or paratha.

Spinach Mushroom Kofta