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!!!