Palak-Soyabean Kofta Curry


2 lbs spinach 1 lb (pack) extra firm tofu
1 egg
5 Tbsp fine wheat four (maida)
2 Tbsp corn starch
6 medium cloves of garlic
1 tbsp minced ginger
4-5 bay leaves
1 tsp Garam Masala powder.
1/2 cup chopped onions
1 cup ground chicken (substitute it with soy vegetable protein granules for vegetarians)
2 tbsp soy sauce
cooking oil, salt to taste

For wet spices:

 1 tsp Turmeric Powder
1 tbsp Chilli Powder
1/2 tsp Cumin Seeds powder
1 tbsp black pepper powder

Mix everything under wet spices in little bit of water and set aside. This step enhances flavor.  

Wilt spinach with 1/4 cup water and grind it to sauce.  

Drain tofu and squeeze it in a muslin cloth to get rid of water. Mash tofu till it is consistent. Mix ground chicken (or vegetable protein), soy sauce, egg, corn starch and fine flour. Adjust the amount of flour or egg so that the mixture is of soft lump consistency. 

Spoon the mixture in form of balls and deep fry in hot oil. Set aside on a kitchen paper towel.  

Heat two tbsp of oil, add garlic, ginger and bay leaves. Wait for a 1/2 minute before adding onions.

When onions turn golden in color, add the spices paste and continue to fry for 4-5 minutes.

At this time add the garam masala powder followed by spinach sauce. Add salt to taste. 

Cover and cook for 5 minutes more.

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Posted by on Apr 2 2015 Filed under Top Kitchen, Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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