Saag Murgh Kofta

Ingredients list for Saag Murgh Kofta

• 2 bunches Spinach blanched
• 1 1/2 cup Chicken Keema
• 2 medium Onions
• 3 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 4-5 Green chillies
• 10-12 cloves Garlic
• to taste Salt
• 1 teaspoon Red chilli powder
• 3/4 teaspoon Garam masala powder
• a pinch Turmeric powder
• 1/4 cup Fresh cream

Method

1. Puree half the spinach and chop the rest. Chop onions in a chopper. Heat 2 tbsps oil in a non stick pan, add cumin seeds and when they begin to change colour, add onions and sauté.
2. Chop green chillies and garlic in the chopper and add it to the pan and continue to sauté. Add ¼ cup water to avoid scorching. Heat 1 tbsp oil in another non stick pan. Add spinach puree to the first pan and mix. Add a little water and let it cook. Add the chopped spinach and cook for a while. Add ½ cup water and mix.
3. Take chicken mince in a bowl, add salt, red chilli powder, ½ tsp garam masala powder and mix well. Dampen your palms, take a little mince and shape into a ball and put into the second pan. Similarly make more koftas and put in the pan. Cover and cook. Add turmeric powder to the spinach and mix. Add remaining garam masala powder and salt and mix. Add cream to the koftas and mix. Add the spinach gravy and mix well. Cook till it comes to a boil.

Nutrition Info