Maggi Kofta in Spinach Gravy

By Ruchika Singh

Apr, 7th


3 persons
Cook Time
1 hr and 30 minutes
21 - 23


  • 1 pack, Maggi noodles
  • 400 gms, Spinach
  • 1 sachet, Maggi masala ae magic
  • 100 gm, Paneer
  • 2, Boiled potaoes
  • 1 cup, Bread crumbs
  • Salt to taste
  • 2 teaspoons, Red chilli powder
  • 2 teaspoons, Garam masala
  • 2tablespoons, Oil
  • Oil for frying
  • 1, Bay leaf
  • 2 inches, Cinnamon
  • 1 teaspoon, Cumin seeds
  • 1, Black cardamom
  • 2 teaspoon, Green chillies
  • 1 teaspoon, Coriander powder
  • 1 teaspoon, Haldi
  • 1 teaspoon, Ginger garlic paste
  • 1 teaspoon, Haldi powder
  • 2, Onions
  • 1 cup, Tomato puree
  • 1/2 cup, Corn Flour Slurry


  • Crush Maggi noddles to make fine powder and transfer to a mixing bowl.
  • Add boiled mashed potatoes, bread crumbs, salt, garam masala, green chillies , garam masala and red chilli powder and mix well to make a dough
  • Crumble Paneer and add salt.
  • Take lemon sized portion of the dough and flatten using palms.
  • Place the paneer ball at the center of the dough and seal it properly,
  • Dip t he kofta balls in corn flour slurry and coat with roughly crushed maggi noodles
  • Deep Fry the koftas in medium hot oil until turn golden brown and crispy.
  • Blanch the spinach and make a fine puree
  • Heat oil in a kadhai and add the whole spices. Let them crackle.
  • Add ginger garlic paste and finely chopped green chillies. Cook for a minute.
  • Add chopped onions and cook until translucent.
  • Add tomato puree and cook until the oil is separated.
  • Add salt, coriander powder, haldi and garam masala and saute for 2 minutes.
  • Add 1 cup water and simmer for 4-5 minutes.
  • Let the gravy thicken and serve in a serving dish.
  • Place the koftas at the top and garnish with fresh cream. Serve hot with chapati, naan,paratha or rice. #maggiMagicinMinutes

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