Tuesday 9 April 2013

Creamy Koftay(Meat Balls) In Spicy Spinach

Koftays are a very hearty dish, I always include them in my menu at get to gathers. This time I thought to make them with Spinach as I usually make Spinach /Meat. These here are a little different from the normal Koftay as I add cream in them and grind them fine with lots of spicy masala : )
For me this has to be HOT to enjoy it!


I took the fresh spinach and boiled it and then mixed it with a hand mixer but did not make a puree out of it as some chunky spinach tastes really yummy  : )
I added a bit hot spices in it as only then the spinach tastes good mixed with the meat balls.

You need a good lean meat for it, it becomes soft as you add cream in it and with the **Tip a’ la Rania** it works wonders to make it more softer : )
This is what I did:
For the Koftay:
600 grams minced meat (lamb)
1 large onion
2 inch fresh ginger piece
4-5 tbs fresh cream
1-2 tbs oil
**2-3 pinches of baking soda**
1 tsp salt
1 tsp crushed red chili
1 tsp roasted white cumin powder
½ tsp garam masala
1-2 tbs water
*grind the mince meat fine
*grind the onion and ginger together
*mix all the above ingredients in the minced meat and knead very well into smooth dough
*form small balls than the usual big koftay
(this way it absorbs the spices well)
For the Gravy:
2-3 medium onions
75 ml oil ( around 5-6 tbs)
1 cup yoghurt
1 tsp salt or to taste
1 tsp red chili powder or to taste
1 ½ tsp roasted cumin powder
¼ tsp turmeric
*mix all ingredients in the yoghurt and keep ready
*cut the onion in really fine cubes
*heat the oil and fry the onion in it till light golden
*pour the yoghurt with spices in it and mix well
*let the onion cook in it till softer and till the spices have mixed in well
*now drop the koftay in this gravy, DON’T turn or move around with spoon
*just hold the pot and sway right left slightly so the balls turn over themselves
*the yoghurt will leave water and the koftay will leave juices and will cook in it
*move the pot once or twice so the koftays don’t stick on the bottom
*as you see nice thick gravy forming and oil showing up form side, let aside
 I prepared the spinach while I was cooking the koftay so I just added in it, This is what I did simple and fast:)

*wash the spinach leaves very very well
* fill a bowl of water, soak the leaves in it and keep the water draining
*this takes away any mud or sand on it
*Boil these leaves in a pot with nearly 300ml milk
* throw the milk away after 2-3 boils
* use a hand mixer and grind the leaves just coarse
*add 3-4 tbs of cream in it while you grind!
~So now add this all to the koftay pot and stir all well!
~the spinach will leave some water and shoot high : )
~Keep stirring but carefully so the Koftay don’t break
~it took me around 20 minutes to keep stirring it till it had a nice dry look
~drop a dollop of butter on it, this gives a lovely aroma and shine and taste!
~pour cream on the koftay as you dish out, some don’t like too much cream so I just dropped it with a spoon : )

I served it with Khushka (plain white rice) and homemade chapatti
It is simply deliciousssssss!!!



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