Saag Kofte (made with chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For Meatballs:1 # ground chicken (originally made with lamb)1 cup fresh cilantro leaves and upper stems1 garlic clove1/4 inch piece of gingersalt to taste1/4 tsp ground black pepper1/2 tsp garam masala (spice mixture)1 tsp fennel seeds1 egg2 slices white bread2-3 Tbsp oil - to fry inFor Sauce:1 pkg (10 oz) frozen spinach, thawed and drained1 cup diced onions1 cup diced bell pepper2 cups diced canned or fresh tomatoes, drained1 1/4 cups water2 tbsp vegetable oil1/2 tsp cumin seeds1/4 tsp cayenne pepper1/2 tsp tumeric1/2 tsp ground coriander seed1/2 tsp cround cumin seedssalt to taste1 garlic clove, minced or grated1/4 inch piece of ginger, minced or grated4 Tbsp plain yogurt (not non-fat), beaten slightly1/2 tsp garam masala
For meatballs:
1. In food processor, mince the coriander, garlic & ginger. Add the seasonings, egg and bread. Mix thouroghly, then add chicken and pulse to incorporate. Chill for 1 hour to allow mixture to firm up a bit.
2. Form mix into walnut sized meatballs. Approx 24-30. Brown in oil on allsides and set aside.
(could possibly spray lightly with oil and bake in oven) You do not need to cook the meatballs all the way through - they will finish cooking in the sauce
For Sauce:
1. Thaw the frozen spinach and wring out any excess water. Chop it finely, but not pureed. Sautee the spinach, peppers and oinions in the remaining oil from the meatballs
2. Heat the additional oil in a new skillet. Add the whole cumin seeds, and after a few seconds, the ground cumin and corainder, cayenne, turmeric and salt. Add the minced garlic and ginger and sautee briefly. Add the yogurt and stir continuously until all the moisture has evaporated and the oil appears around the edges (about 5 minutes).
3. Add the spinach, onions and peppers, and the tomatoes and 1 cup of water, then stir in the meatballs. Cover and bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring occasionally until most of the liquid is reduced. Mix in the garam masala and serve over rice or pasta, or with bread.
Number of Servings: 6
Recipe submitted by SparkPeople user EDEROSIER01.
1. In food processor, mince the coriander, garlic & ginger. Add the seasonings, egg and bread. Mix thouroghly, then add chicken and pulse to incorporate. Chill for 1 hour to allow mixture to firm up a bit.
2. Form mix into walnut sized meatballs. Approx 24-30. Brown in oil on allsides and set aside.
(could possibly spray lightly with oil and bake in oven) You do not need to cook the meatballs all the way through - they will finish cooking in the sauce
For Sauce:
1. Thaw the frozen spinach and wring out any excess water. Chop it finely, but not pureed. Sautee the spinach, peppers and oinions in the remaining oil from the meatballs
2. Heat the additional oil in a new skillet. Add the whole cumin seeds, and after a few seconds, the ground cumin and corainder, cayenne, turmeric and salt. Add the minced garlic and ginger and sautee briefly. Add the yogurt and stir continuously until all the moisture has evaporated and the oil appears around the edges (about 5 minutes).
3. Add the spinach, onions and peppers, and the tomatoes and 1 cup of water, then stir in the meatballs. Cover and bring to a boil, reduce the heat to low and simmer for 30 minutes, stirring occasionally until most of the liquid is reduced. Mix in the garam masala and serve over rice or pasta, or with bread.
Number of Servings: 6
Recipe submitted by SparkPeople user EDEROSIER01.
Nutritional Info Amount Per Serving
- Calories: 286.1
- Total Fat: 17.0 g
- Cholesterol: 100.1 mg
- Sodium: 947.5 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.9 g
- Protein: 18.8 g
Member Reviews