Plaintain Spinach Kofta In Yogurt Sauce Recipes

BEEF KOFTA WITH GREEK YOGURT SAUCE

Steps:

• Add all of the ingredients to a small bowl and stir until fully combined.
• Enjoy with beef kofta!
• Add all of the kofta ingredients to a large bowl. With a fork or with your hands mix until just combined.
• Using your hands form small oblong patties with the meat mixture. If the meat begins to stick to your hands when forming the kofta, rub a small amount of olive oil on your hands and you should be good.
• Heat an oiled skillet on medium-high heat. Place the patties on the preheated skillet making sure not to overcrowd them. Depending on the size of your skillet you may need to cook them in batches. (See grilling and baking instructions in the Notes.) Cook uncovered 12 to 14 minutes turning the kofta every couple of minutes allowing it to brown on each side. Allow the kofta to cook long enough on one side so that when you turn them you are able to easily do so without them falling apart. Continue cooking until an instant-read thermometer inserted horizontally into the thickest part of the kofta registers 160°F,
• Serve the kofta with Greek yogurt sauce and EAT!

SPINACH GRATIN

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
• Note: This recipe has been updated and may differ from what was originally broadcast or published.

INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS

Steps:

• In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
• Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

SPINACH KOFTA

Steps:

• For Koftas:.
• Mix all the above ingredients and make small lemon sized balls, roll them in corn flour and deep fry in vegetable oil until golden brown.
• For Gravy:.
• Heat butter with 1tbsp of olive oil in a cooking vessel and add the cumin seeds and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add chili powder,turmeric powder,coriander powder combine. Add the tomato puree and let it cook over slow fire till the oil separates. Now add the spinach paste and cashewnut paste . Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.
• Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.

SPINACH IN YOGURT SAUCE

Steps:

• Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes. Add spinach, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yogurt.
• Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt. Serve warm.

PLAINTAIN & SPINACH KOFTA IN YOGURT SAUCE

Steps:

• Kofta Mash peeled and steamed plantain in a large bowl. Add salt, garam masala, turmeric, minced ginger, minced garlic, chopped chillies, minced cilantro, nutmeg, and besan/chickpea flour. Sprinkle water over mixture, adding enough to form little balls (1 tablespoon at a time). Lightly oiling your hands will make this procedure a little easier as the the mixture will be a bit sticky. Heat oil in a pan deep enough to shallow fry kofta until golden brown. Place fried koftas on a plate lined with kitchen paper. Yogurt Sauce Lightly toast besan flour in a saute pan on low heat until the flour starts to brown ever so lightly. Set flour aside and proceed with recipe. Mix yogurt, salt, chilli powder and besan flour into a paste and set aside. Use leftover oil to a to saute minced shallots, garlic, curry leaves, dried chilies and black mustard seeds on medium heat. Stir constantly. Once black mustard seeds starts to pop, add yogurt paste and stir well. Once the mixture starts to thicken, pour in water . Add fried kofta to sauce and adjust seasonings. Serve with steamed rice or naan/chapati.