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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.
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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