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SPINACH WITH TOFU KOFTA

Surabhi Sehgal
Baby Spinach Curry flavoured with Garlic and roasted Chickpea flour. Served with herby Tofu Koftas.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Curry, Main Course
Cuisine Indian Cuisine, modern cuisine, vegan cuisine
Servings 2 People

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. 
    Keyword Spinach with Tofu Kofta, Tofu Kofta Spinach Curry