Best Plaintain Spinach Kofta In Yogurt Sauce Recipes

Fresh Spinach with Garlic-Yogurt Sauce image

Provided by Engin Akin

Yield Makes 6 servings

Number Of Ingredients 11

4 tablespoons olive oil, divided
2/3 cup chopped onion
1/2 tablespoon tomato paste
4 dried chiles de árbol*
1 1/2 pounds fresh spinach leaves (four 6-ounce bags), divided
1 1/2 tablespoons uncooked medium-grain white rice
2 garlic cloves
6 tablespoons plain Greek yogurt or drained plain whole-milk yogurt
1 tablespoon butter
1/2 teaspoon cayenne pepper
Small, thin, very hot red chiles; available at some supermarkets and at Latin markets.

Steps:

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.

Spinach in Yogurt Sauce image

Provided by Maya Kaimal

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 11

3 1/2 tablespoons vegetable oil, divided
1/2 small onion, chopped
1 pound spinach, coarse stems discarded and leaves finely chopped
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 tablespoons water
Salt
1 cup plain yogurt (not Greek-style)
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)

Steps:

Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes. Add spinach, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yogurt.
Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt. Serve warm.

PLAINTAIN & SPINACH KOFTA IN YOGURT SAUCE image

Number Of Ingredients 28

Kofta:
3 medium green plaintain - peeled and steamed
100 gm chopped spinach - steamed
2 red chillies - minced
2 medium shallots - minced
1/2 tsp turmeric powder
1 tb finely minced ginger
2 cloves garlic - minced
1 tsp salt
pinch of ground nutmeg
1 tb minced cilantro
1 tap garam masala
6 tb besan/chickpea flour
2/3 tb water
vegetable oil for shallow frying kofta
Yogurt Sauce:
1 cup yogurt
2 tb besan/chickpea flour
1/4 tsp turmeric powder
1 1/2 tsp black mustard seeds
salt to taste
1 tb oil
4 curry leaves
3 dried chillies
1 tsp chilli powder
1/2 cup water- add slowly to sauce as it thickens
3 cloves garlic - minced
1 medium shallot - minced

Steps:

Kofta Mash peeled and steamed plantain in a large bowl. Add salt, garam masala, turmeric, minced ginger, minced garlic, chopped chillies, minced cilantro, nutmeg, and besan/chickpea flour. Sprinkle water over mixture, adding enough to form little balls (1 tablespoon at a time). Lightly oiling your hands will make this procedure a little easier as the the mixture will be a bit sticky. Heat oil in a pan deep enough to shallow fry kofta until golden brown. Place fried koftas on a plate lined with kitchen paper. Yogurt Sauce Lightly toast besan flour in a saute pan on low heat until the flour starts to brown ever so lightly. Set flour aside and proceed with recipe. Mix yogurt, salt, chilli powder and besan flour into a paste and set aside. Use leftover oil to a to saute minced shallots, garlic, curry leaves, dried chilies and black mustard seeds on medium heat. Stir constantly. Once black mustard seeds starts to pop, add yogurt paste and stir well. Once the mixture starts to thicken, pour in water . Add fried kofta to sauce and adjust seasonings. Serve with steamed rice or naan/chapati.