Spinach and paneer dough stuffed with mushrooms and fried to make koftas. Dipped in tomato gravy with cashew paste. Serve these mushroom koftas along with some steamed rice for a perfect meal.
Ingredients
- spinach, finely chopped
- garlic, finely chopped
- 1 cup cottage cheese (crushed)
- 6-7 large tomatoes
- 3-4 Cinnamon sticks
- 2 tsp garlic paste
- 2 tsp ginger paste
- 3-4 green chillies
- 1 tsp black peppercorns
- 1 cup cashew nuts
- 1/2 tbsp wheat flour
- 1 tsp corn flour
- 1 tsp cumin seed powder
- A pinch of cinnamon powder
- 1/2 cup cream
- 1 tsp red chilli powder
- 2 tbsp desi ghee
- For the Filling:
- 2 tsp ginger paste
- 1 cup white button mushrooms
- 8-10 green chillies, finely chopped
- 1 lemon (juiced)
- 2 tsp honey
- Cooking oil
- Salt
- Water
How to Make Mushroom Kofta in Tomato Gravy
- 1.Wash and chop spinach leaves. Take oil in a pan, add garlic, spinach and salt.
- 2.Remove and add paneer, corn flour, wheat flour and salt. Mix it with spinach and make dough. Flatten the dough and make small koftas.
- For the Filling:
- 1.Take oil in a pan, add ginger paste, green chillies, finely chopped white button mushrooms and salt. Saute and remove from fire.
- 2.Add lemon juice and honey and mix well.
- 3.Now put the filling inside the koftas, seal the edges and fry them.
- For the Tomato Gravy:
- 1.Chop the green chillies. Cut the tomatoes into quarters.
- 2.Take desi ghee in a pan, add cinnamon, garlic paste, ginger paste, black pepper corns, tomatoes and salt and saute.
- 3.Now add water and leave it to simmer. Once the puree is completely cooked, leave it to cool and extract the juice.
- 4.Take oil in a pan, fry cashew nuts. Mix them with cold water and grind them to make a soft paste.
- 5.Heat desi ghee in a pan and add garlic paste and ginger paste. When garlic turns brown, add tomato puree, cashew paste and cumin seed powder.
- 6.Stir and leave it to simmer.
- 7.Now add cinnamon powder, cream and red chilli powder. Stir well and add the koftas.
- 8.Cook for some time and serve hot.
