Spinach and potato Kofta Curry with ghee cumin rice
Elevate your feasts this Diwali with this rich and creamy Spinach and potato Kofta Curry with ghee cumin rice created by Chetna Makan using our aromatic and fluffy Tilda Pure Basmati rice
- 31 - 60 Minutes
- Medium
- 3
Method
Ingredients
Ingredients
- For the kofta
- 2 medium size potatoes, boiled and mashed
- 70 gms spinach leaves, finely chopped
- 1/2 tsp salt
- 1/2 tsp chilli powder
- 1/2 tsp garam masala
- 2 tbsp cornflour
- For the curry
- 2 tbsp sunflower oil
- 1 cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 2 onions, roughly chopped
- 4 tomatoes, roughly chopped
- 6 garlic cloves, roughly chopped
- 1 inch ginger, roughly chopped
- 10 cashew nuts
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 tbsp ketchup
- 1 tbsp dried fenugreek leaves
- 2 tbsp double cream
- For the rice
- 200 gms Tilda Pure Basmati Rice
- 3 tbsp ghee
- 1 tsp cumin seeds
- 500 ml boiling water
- handful of fresh coriander leaves
How to make Spinach and potato Kofta Curry with ghee cumin rice
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Put all the ingredients of the kofta in a bowl and mix it well. Shape it into small balls and deep fry them in hot oil until golden.
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In another pan heat the oil and add the whole spices followed by the onions and cook for 5 minutes.
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Next add the tomatoes, ginger, garlic and cashew nuts and let it cook for 15 minutes until softened.
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Now remove the cinnamon and the bay leaf and blitz the mixture and return it to the same pan.
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Next add all the spices, cover and cook for 15 minutes on low heat.
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Now add the fenugreek and cream and place it on a serving plate. Put the koftas on top, sprinkle some coriander and drizzle some cream.
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In a pan heat the oil and add the cumin followed by the rice. Next add the water and coriander, cover and cook for 12 minutes. Let it rest for 10 minutes before opening the lid. Serve hot with the kofta curry.
