Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stuffed peanut chickpeas koftas in spinach curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
This chickpea spinach curry is healthy, vegan, and ready in under half an hour. Tender chickpeas and spinach in a spiced tomato onion gravy, why not? Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business. #SangitaSayannita #vegetarianfood #pujaspecial Hey friends this recipie is an unique recipie from my daughter.try it I am sure you all will love it.
Stuffed peanut chickpeas koftas in Spinach Curry is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Stuffed peanut chickpeas koftas in Spinach Curry is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook stuffed peanut chickpeas koftas in spinach curry using 26 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Stuffed peanut chickpeas koftas in Spinach Curry:
- Get For stuffing. :
- Get 1 small bowl Peanuts roasted and Powdered
- Get 5 Garlic buds
- Make ready 1 tsp Red chilli powder
- Get To taste Salt
- Get For cover :-
- Get 1 bowl Chickpeas soaked overnight and cooked in pressure cooker
- Get 2 Boiled potatoes
- Take 3 or 4 tsp Gram flour
- Make ready 1 tsp Red chilli powder
- Get 1/2 tsp Turmeric powder
- Get To taste Salt
- Prepare For curry
- Get 1/2 bowl spinach puree
- Take 2 tsp Peanut powder
- Take 1 tsp Desicated coconut
- Get 1 piece Cinnamon
- Prepare 4 Black pepper
- Get 2 Cardamom
- Take 2 Bay leaf
- Take 3 tsp Oil
- Prepare 2-3 tsp Ginger,garlic,green chilli paste
- Take 250 gram oil for deep fry
- Take 1/2 tsp Cumin seeds
- Take To taste Salt for curry
- Prepare As required Cheese for garnish
So make and enjoy right away, but leftovers are especially delicious, so. How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below). Fry chopped onion in olive oil until it is soft and lightly browned. Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a.
Steps to make Stuffed peanut chickpeas koftas in Spinach Curry:
- First we will make stuffing. Roast peanuts on slow flame and clean it. In mixer take garlic,salt,red chilli powder and grind it add roasted peanuts and grind again mix well. Stuffing is ready.
- Now wash the chickpeas and cook it in pressure cooker. Let it cool
- When it is cool mash chickpeas,potatoes. Add red chilli powder,salt,turmeric Powder,gram flour. Mix well to make dough for koftas
- Now make small balls of dough,spread it with fingers put stuffing and pack the balls, get all the koftas stuffed.
- All koftas are ready
- Now heat the oil on medium flame. Put the koftas in oil and deep-fry neatly till golden brown
- Koftas are ready
- Now wash spinach,boil for 5 minutes,let it cool and make pyuri. Make fine paste with cinnamon,black pepper, cardamom,peanut powder,Desiccated coconut.Make ginger garlic green chilli paste.
- Heat oil,add cumin seeds when flutters,slow the flame, add bay leaf,add garlic,ginger,green chilli paste,saute for 2 minutes.Add the peanut coconut paste saute till looses the oil,Add spinach paste mix well
- Saute and let cook for 5 minutes.Add boiled water to adjust Consistency.
- Now add the koftas in curry mix well.Let it boil for 5 minutes
- Kofta curry is ready,garnish with grated cheese.Serve hot with rice or chapati.
- Enjoy healthy and tasty Stuffed peanut, chickpeas kofta in spinach curry.
Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. Wash the spinach, then place in a medium-hot oiled pan and stir until wilted. Drain thoroughly, squeezing out any excess water, then finely chop.
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