SPINACH WITH TOFU KOFTA
Baby Spinach Curry flavoured with Garlic and roasted Chickpea flour. Served with herby Tofu Koftas.
Ingredients
INGREDIENTS FOR CURRY:
- 2 Cups Baby Spinach
- 5-6 Garlic Cloves
- 1 tbsp Besan
- 1 ttsp Cumin
- Salt to taste
- Green Chillies to taste
- 1 tbsp Vegetable Oil
- 1/4 tsp Garam Masala
INGREDIENTS FOR KOFTA:
- 100 gms Tofu
- 1 Large Potato boiled
- 2 tbsp Coriander chopped
- 2 tsp Ginger chopped
- 2 tsp Garlic finely chopped
- Green Chillies to taste/ finely chopped
- 2 tbsp Roasted Besan/ Chicpea Flour
- Salt to taste
- 1/4 tsp Garam Masala
- 1 tbsp Whole Wheat Flour
- 1 tbsp Vegetable Oil
Instructions
SPINACH CURRY RECIPE:
- Blanch the Spinach in hot water for few minutes until it wilts. Immediately transfer to ice water for few minutes. Once cold, squeeze out all the water.
- Blend the Spinach to a puree along with Salt and few Green Chillies.
- To a hot pan add 1 tbsp Oil and chopped Garlic. Once the Garlic is brown, add Coriander powder. Sautee for a couple minutes.
- Add the roasted Besan and Spinach puree and mix well.
- Simmer for a few minutes.
- Add Garam Masala. Mix well.
KOFTA RECIPE:
- Grate the Tofu and Potato and transfer to a mixing bowl.
- Add Ginger, Garlic, Green Chillies, roasted Besan, Salt, Garam Masal Masala and fresh Coriander. Mix well.
- Roll into balls.
- Spread the flour on a plate and roll the balls to coat evenly.
- Brush these balls with Oil and bake for 15 minutes at 200 C.
TO ASSEMBLE:
- Transfer the Spinach Curry to a serving dish, top with the Koftas. Enjoy with some Quinoa, Rice or flatbread of your choice.