Kumara Kofta Saag
This kumara kofta saag is a comforting dish with soft sweet potato kofta simmered in a creamy, vibrant spinach gravy. It's a wonderful meal for a cozy evening.
Ingredients
- 2 large sweet potatoes
- 0.5 cup Toor dal
- 0.25 cup chopped fresh cilantro leaves (for kofta)
- 2 tablespoons chickpea flour
- 0.5 teaspoon cumin powder (for kofta)
- 0.25 teaspoon turmeric powder (for kofta)
- 0.25 teaspoon red chili powder (for kofta)
- 0.5 teaspoon garam masala (for kofta)
- 1 teaspoon salt (for kofta)
- Oil for shallow frying kofta
- 450 grams fresh spinach
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon cumin seeds
- 2 medium onions
- 2 tablespoons grated ginger
- 8 cloves garlic
- 2 green chilies
- 1 medium tomato
- 0.5 teaspoon turmeric powder (for gravy)
- 1 teaspoon red chili powder (for gravy)
- 2 teaspoons coriander powder
- 0.5 teaspoon cumin powder (for gravy)
- 0.5 teaspoon garam masala (for gravy)
- 1.5 teaspoons salt (for gravy)
- 0.5 cup plain yogurt
- 0.25 cup water (for blending gravy)
- 0.25 cup heavy cream
- 2 tablespoons chopped fresh cilantro leaves (for garnish)
Instructions
- Wash 2 large sweet potatoes thoroughly. Peel them and cut them into large chunks. Boil the sweet potato chunks in enough water until they are very tender, about 15-20 minutes. Drain the water and let them cool slightly. Mash the cooked sweet potatoes well in a large bowl, making sure there are no lumps.
- Wash 0.5 cup Toor dal thoroughly. Add it to a small pot with 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer until the dal is very soft and can be easily mashed, about 20-25 minutes. Drain any excess water and mash the dal lightly.
- To the mashed sweet potatoes, add the mashed Toor dal, 0.25 cup chopped fresh cilantro leaves, 2 tablespoons chickpea flour, 0.5 teaspoon cumin powder, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, 0.5 teaspoon garam masala, and 1 teaspoon salt. Mix everything together until well combined and you can form a firm dough.
- Divide the kofta mixture into 16 equal portions. Gently roll each portion into a smooth, small ball. Flatten them slightly into disc shapes if preferred. Set aside.
- Heat enough oil for shallow frying in a large pan over medium heat. Once the oil is hot, carefully place the kofta balls in the pan, making sure not to overcrowd it. Fry them in batches until they are golden brown and cooked through on all sides, about 4-5 minutes per batch. Remove the fried kofta with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
- While the kofta are frying, prepare the spinach. Wash 450 grams fresh spinach very well. Place the washed spinach in a large pot with 0.25 cup water. Cover and cook over medium heat for 3-5 minutes, until the spinach wilts completely. Remove from heat and let it cool slightly.
- Carefully transfer the wilted spinach to a blender. Blend until it forms a smooth puree. Set aside.
- Peel and roughly chop 2 medium onions. Peel 8 cloves garlic. Remove stems from 2 green chilies. Peel and grate 2 tablespoons ginger. Roughly chop 1 medium tomato.
- Heat 2 tablespoons Ghee or vegetable oil in a large pot or deep pan over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant. Add the chopped onions and cook, stirring occasionally, until they turn golden brown, about 7-10 minutes.
- Add the grated ginger, peeled garlic cloves, and green chilies to the pot. Cook for 2-3 minutes until the raw smell of garlic disappears.
- Add the chopped tomato to the pot and cook until it softens and the oil starts to separate, about 5-7 minutes. Mash the tomato gently with the back of your spoon as it cooks.
- Stir in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 2 teaspoons coriander powder, 0.5 teaspoon cumin powder, and 1.5 teaspoons salt. Cook the spices for 1-2 minutes, stirring constantly, adding a splash of water if they start to stick.
- Reduce the heat to low. Add 0.5 cup plain yogurt, stirring constantly to prevent it from curdling. Cook for 2-3 minutes, stirring occasionally, until the yogurt is fully incorporated into the masala.
- Pour in the spinach puree and 0.25 cup water. Mix well and bring the gravy to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld.
- Gently place the fried kumara kofta into the simmering spinach gravy. Spoon some gravy over the kofta. Cover the pot and let it simmer for another 5 minutes, allowing the kofta to absorb the flavors and soften slightly.
- Stir in 0.5 teaspoon garam masala and 0.25 cup heavy cream. Mix gently and cook for 1-2 minutes more, just until heated through. Do not boil after adding cream.
- Transfer the Kumara Kofta Saag to a serving bowl. Garnish generously with 2 tablespoons chopped fresh cilantro leaves. Serve hot with naan, roti, or steamed basmati rice.