Protein Rich Veg-Kofta in Butter Spinach Masala Gravy

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Protein Rich Veg-Kofta in Butter Spinach Masala Gravy


Cooking Time

Preparation Time :30 Min

Cook Time : 35 Min

Total Time : 1 Hr 5 Min


Serves : 6
  • 1 bunch of Spinach

  • 1/2 cup soya chunks

  • 1/4 cup boiled chickpeas

  • 1 large boiled and peeled potato

  • 3 tbsp bengal gram flour

  • 1 tbsp cornflour

  • 1/2 tsp roasted cumin powder

  • 1/2 tsp garam masala powder

  • 1 tsp kashmiri red chilli powder

  • 1,1/2 tsp salt

  • 1 medium sized onion chopped

  • 1 medium sized tomato chopped

  • 1 inch small ginger piece

  • 5 garlic cloves

  • 4 cashew nuts

  • 2 green chillies

  • 1/4 tsp cumin seeds

  • 3 tbsp fresh cream

  • 2 tbsp grated cheese

  • 1/2 tsp sugar

  • 2 tbsp butter

  • 200 ml refined oil


  • To make kofta: soak the soya chunks into enough hot water, cover and keep aside for 10 minutes.
  • After 10 minutes the soya chunks are softened.
  • Drain out all the water just by lightly squeezing with the help of a spoon and keep aside.
  • Roughly chop the boiled potato.
  • Add the boiled chopped potato, soaked soya chunks, and boiled chickpeas to a grinding jar.
  • Make a paste.
  • Put the mixture in a plate and add bengal gram flour, cornflour, 1/2 tsp kashmiri red chilli powder, 1/4 tsp roasted cumin powder, 1/4 tsp garam masala powder, 1/2 tsp salt.
  • Mix all together very well.
  • Take a little portion from the mixture and round like a ball.
  • Make all other kofta balls from the remaining mixture.
  • To fry the koftas: Heat refined oil in a pan and add all the koftas one after one.
  • Fry till golden brown.
  • Remove them to a tissue paper.
  • To make gravy: wash and chop the bunch of spinach.
  • Heat enough water into a kadhai.
  • When it begins to boil add the chopped spinach boil for 2-3 minutes.
  • Then immediately transfer it into a bowl with chilled water and left it for 6-7 minutes.
  • Thereafter very lightly squeeze with your clean hand.
  • Put it into a mixer pot.
  • Make a smooth paste and keep aside.
  • Heat a pan and add 1 tbsp butter.
  • Add chopped onion, chopped tomato, ginger piece, green chillies, garlic cloves, cashew nuts, 1/2 tsp salt, 2 tbsp water and cook on low medium flame until it becomes soft.
  • Once softened, turn off the gas and allow to cool completely.
  • Then put it into a mixer pot and add 1/4 cup water.
  • Make a smooth paste for gravy.
  • Heat the same pan add 1 tbsp butter.
  • Add 1/4 tsp cumin seeds.
  • Add prepared paste for gravy and stir continuously on low flame for 5 minutes.
  • Add the spinach paste and mix well.
  • Add 1/2 tsp salt.
  • Add 1/2 tsp kashmiri red chilli powder.
  • Add 1/4 tsp roasted cumin powder.
  • Add 1/4 tsp garam masala powder.
  • Add 1/2 tsp sugar and mix well.
  • Add the fried koftas and mix well for 2 minutes on low flame.
  • Add 2 tbsp fresh cream, mix and turn off the gas.
  • Garnish with grated cheese, 1 tbsp cream and serve along with hot steamed rice or jeera rice.