Spinach Koftas in Red Gravy, perfect main course subzi!Recipe Link : http://www.tarladalal.com/Spinach-Koftas-in-Red-Gravy-38902rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Spinach Koftas in Red GravySpinach gives a healthy spin to the koftas in this recipe, while the paneer makes it a scrumptious mouthful! a variety of spices including charoli, jeera, khus khus and dhania ground along with coconut and onions and added to the tomato-based gravy, gives a vibrant feel to the spinach kofta in red gravy. Remember to add the koftas just before serving.Preparation Time: 20 minutes. Cooking Time: 30 minutes. Serves 4. For the spinach koftas4½ cups chopped spinach (palak)4 fresh bread slices½ cup crumbled paneer (cottage cheese)2 tbsp finely chopped coriander (dhania)½ tbsp roasted besan (Bengal gram flour)1 tsp green chilli pasteSalt to tasteOil for deep-fryingTo be ground into a smooth paste (using little water)½ cup roughly chopped onions2 tbsp freshly grated coconut7 garlic (lehsun) cloves2 tsp chopped green chillies2 whole dry Kashmiri red chillies, broken into pieces2 tsp coriander (dhania) seeds1 tsp cumin seeds (jeera)2 tbsp chirongi nuts (charoli)2 tsp poppy seeds (khus-khus)1 tsp roughly chopped ginger (adrak)2 tbsp finely chopped coriander (dhania)For the gravy2 cups roughly chopped tomatoes2 tbsp oil1 tsp chilli powder1 tsp sugarSalt to taste2 tbsp fresh creamFor the koftas1. Boil 3 cups of water in a deep non-stick pan, add the tomatoes to it and cook on a medium flame for 8 to 10 minutes or till the tomatoes soften.2. Trim the edges of the bread slices and crumble them.3. Combine all the remaining ingredients, including the spinach and crumbled bread in a bowl and mix well.4. Divide the mixture into 20 equal portions and roll them into small round balls.5. Heat the oil in a non-stick kadhai and deep-fry, a few balls at a time, till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.For the gravy1. Boil 3 cups of water, add the tomatoes to it and cook on a medium flame for 8 to 10 minutes or till the tomatoes soften.2. Cool slightly and blend in a mixer to a smooth pulp. Keep aside.3. Heat the oil in a deep pan or kadhai, add the paste and sauté on a medium flame for 2 to 3 minutes.4. Add the chilli powder, tomato pulp, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.5. Add the cream, mix well and cook on a medium flame for another 1 minute. Keep aside.How to serve1. Just before serving, re-heat the gravy.2. Add the koftas to it, mix gently and cook on a slow flame for 1 to 2 minutes. Serve immediately.