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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Sanjeev Kapoor Recipe. - Potato balls in gravy. Ingredients:
salt |
1/4 cup cheese (grated) |
1 medium tomato (deseeded & chopped) |
1 teaspoon red chile (crushed) |
2 tablespoons frying oil |
1 teaspoon cumin seed |
3 medium onions (grated) |
4 -5 garlic cloves (chopped) |
1 1/2 tablespoons ginger-garlic paste |
1 teaspoon coriander powder |
1 teaspoon cumin powder |
3 bunches spinach (blanched & pureed) |
1 tablespoon lemon juice |
3 tablespoons fresh cream |
3 -4 medium potatoes (boiled & mashed) |
2 tablespoons fresh coriander leaves (chopped) |
3 -4 green chilies (chopped) |
1 tablespoon cornstarch |
Directions:
1. Take mashed potatoes in a bowl, add salt, half the chopped coriander leaves, half the chopped green chillies, cornstarch and mix well.
2. Make eight equal sized balls and keep aside. For stuffing mix grated cheese, chopped tomato, salt and crushed red chillies.
3. Make eight equal sized balls. Stuff the cheese mixture into the potato balls and roll to seal the stuffing.
4. Heat sufficient oil in a kadai and deep fry the koftas till golden.
5. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a pan. Add cumin seeds, grated onions, chopped garlic and sauté till it starts to change the colour.
6. Add ginger-garlic paste, remaining chopped green chillies, coriander powder, cumin powder and sauté.
7. Add a little water and cook for two to three minutes.
8. Add spinach puree, lemon juice and mix well. Add cream and simmer for a couple of minutes.
9. Slice the koftas into two.
10. To serve pour gravy in a plate and place the koftas over it.
11. Garnish with the remaining chopped coriander leaves.
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