SAAG KOFTAY

Saag-Koftay-3-400x225.jpg

Why recepie famous for?

Ingredients

Minced Beef kg
Bread Slices 2-3
National Kofta Masala Mix packet
Chopped Green Chilies 6-7
Crispy Brown Onion 1 large cup
Fresh Cream 2 tbsp
National Red Chili Powder 1 tbsp
Yogurt 1 cup
National Turmeric Powder 1 tsp
National Ginger Garlic Paste 2 tbsp
National Garam Masala 1 tsp
National Salt to taste
Cooking Oil As Required
Spinach / Palak proportion and preparation:
Spinach / Palak 1 kg
Fenugreek Leaf (Methi) small ones 6 bunches
Dill or Soya 2 bunches

Instructions

In a food processer combine beef mince, 2 bread slices, 1tbsp of brown onion, pack National Kofta Masala Mix and grind all the ingredients to your desired consistency. Now add about 2 green chilies and mix everything well.
Grease your hands with Cooking Oil and roll mixture into round shaped small or medium sized balls. Put them on a plate.
In a frying pan add 3-4 tbsp Cooking Oil on medium flame and lightly stir fry Koftas. Once Koftas turn light golden, remove them from the pan and set aside.
Soak unwashed spinach dill and Methi in Turmeric water for an hour. Then wash and drain in a colander under fresh running water. Steam it on slow flame for 5-6 minutes before blending it together. You may add a cup of water or two when blending the spinach in the blender.
In a separate pan add cooking oil, brown onion, National Ginger Garlic Paste, National Red Chili Powder, National Turmeric Powder, whole green chilies, yogurt, National salt with two cups of water and stir well. Let it simmer on slow flame for 2-3 minutes and then add blended spinach mixture while keep stirring. Let it simmer on medium flame for 3-4 minutes.
Add Koftas to the pan.
Let Spinach with Koftas cook on slow flame 5-6 minutes. Top it up with fresh cream, National Garam Masala, crispy brown onion, chopped green chilies and lemon juice.

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