Saagwala Cheese Kofta

Saagwala Cheese Kofta

A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time.

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings


For The Cheese Koftas
1 cup grated processed cheese
1 cup boiled and grated potatoes
2 tbsp chopped raisins (kismis)
2 tbsp cornflour
2 tsp finely chopped green chillies
salt to taste
bread crumbs for rolling
oil for deep-frying

For The Green Gravy
3 cups chopped spinach (palak) , blanched
1 cup fenugreek (methi) leaves , blanched
1 tbsp oil
1 tsp cumin seeds (jeera)
3/4 cup onion paste
1 tsp finely chopped green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp turmeric powder (haldi)
1/4 cup fresh cream
1/2 tsp garam masala
1 tsp sugar
salt to taste

For the cheese koftas

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 16 equal portions and shape into a round kofta.
Roll each koftas into the breadcrumbs till they are evenly coated from all the sides.
Heat the oil in a kadhai, and deep-fry a few koftas at time till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.

For the green gravy

Combine the blanched spinach and fenugreek leaves in a blender and purée to a smooth paste. Keep aside.
Heat the oil in a deep pan and add the cumin seeds.
When the seeds crackle, add the onion paste and sauté till the onions turn light brown in colour.
Add the ginger-garlic paste and green chillies and sauté on a medium flame for 1 minute.
Add the kasuri methi, turmeric powder, spinach-fenugreek purée, cream, garam masala, sugar, salt with ½ cup of water and bring to a boil. Keep aside.

How to proceed

Just before serving add the koftas in the gravy, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately.


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