Saag Kofta – Chicken Meatballs with Spinach
This week has me feeling like that proverbial hamster on a wheel. Ok make that this year! Just when I think I am finding my wavelength, something else comes up. However, that should not distract from a homey comforting seasonal dish. The kind you will want always in your dinner rotation. It certainly seems to have made everyone happy in my house, Well, except the vegetarian daughter. I however made her this Channa Saag and all worked out ok. But today’s dish is Saag Kofta- Chicken Meatballs with Spinach. This is inspired by something my son wanted to try in a restaurant. Actually, something that sounded rather flat and the dish seemed overpriced. On one of those fusion, almost everything works kind of menus. Well, ok bottom line I do not like paying $25 plus for something I can replicate without much difficulty at home.
What exactly is Saag Kofta?
Saag aka greens, can be spinach or any seasonal greens. Kofta is meatballs, in this case chicken meatballs. Saag anything, is a sauce made with lots of greens and a protein or vegetable tossed into the mix. So greens with potatoes are saag alu and greens with chicken are saag chicken just to mention a few. Saag dishes originate from the Punjabi table where greens are enjoyed in many ways.
My Saag Kofta Story
I did this in an absolute hurry, so pretty much tossed everything in the instant pot and let the instant pot do its magic. And in my ever moving quest of life time saving hacks, I have learnt that I can season and shape the ground chicken into meatballs and freeze them. And then of course, use them as needed. I will share more about that on a different day.
Tips and Tricks About my Recipe
This recipe is homey and simple, like this Saag chicken recipe that is actually in the Instant Indian cookbook. It works well with,
- Frozen chopped spinach, without any thawing or gimmicks
- Can be done with any greens of your choice, I will be doing this soon with a whole bunch of mixed greens.
- Is done in a single step, almost a push and dump affair.
- Uses a splash of coconut milk to finish, and is there for a lean and protein rich affair.
The one change that I make with this, which is different from other saag recipes, is that I actually reduce any water making the sauce thick and clingy. I think this works well for this somewhat chunkier texture.
The flavors are mild enough to use in other recipes to repurpose leftovers. The last four years have been a political roller coaster. Things just seem to be more rough and divided in the country. There are so many lives lost but I am not sure if the right lessons are being learnt.
I generally love NY, and am glad we are taking the pandemic seriously. I hope that you will give this recipe a try, and stay safe and happy.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A wholesome easy to make dish that is versatile, comforting and perfect for any meal.
Ingredients
- 1 pound ground chicken
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 2 green chilies such as serrano, finely minced
- 1 teaspoon powdered cumin
- 1 teaspoon powdered coriander
- 2 tablespoons chopped cilantro
- 2 teaspoons salt or to taste
- 1 tablespoon coconut oil
- 1 egg
- ! For the spinach
- 2 tablespoons oil such as olive oil
- 1 teaspoon whole cumin seeds
- 1 medium sized red onion, finely chopped
- 1 tablespoon minced garlic
- 2 tomatoes, diced
- 1 large 16 oz bag of chopped frozen spinach (feel free to sub with any greens of your choice)
- 2 teaspoons salt
- 2 tablespoons coconut milk
- 1 and 1/2 teaspoons garam masala
- 2 tablespoons fresh lime juice
- Chopped cilantro, diced red onions, and tomatoes to finish
Instructions
- Place the ground chicken, minced ginger, garlic, green chilies, powdered cumin, powdered coriander and chopped cilantro, salt and coconut oil in a bowl. Drizzle in the beaten egg. Mix all the ingredients together.
- Shape to form medium sized meatballs, a little larger than walnut sized. Place in the refrigerator for about 20 minutes as you continue with the rest of your prep.
- Turn the instant pot onto a high sauté mode. Add in the oil and heat for about a minute and add in the whole cumin seeds and wait for the seeds to sizzle.
- Add in the red onion and minced garlic and stir well. Add in the tomatoes and cook for another minute or two until they are just softened.
- Add in the chopped frozen spinach, there is no need to thaw. Add in 2 tablespoons water. Turn off the heat and make sure that there is nothing sticking to the bottom of the pot. Stir in the salt.
- Carefully place the meatballs of the spinach in a single layer. Cover the instant pot and set to 3 minutes of pressure and allow a natural release.
- Remove the cover and stir well. Add in the coconut milk and the garam masala and turn the sauté mode on to evaporate any residual moisture. The sauce is thick with just a little texture.
- Sprinkle with the lime juice.
- Serve garnished with cilantro, tomatoes and chopped onions.
Brendan Plonka
Rinku, I’m looking at the spices you add to the minced chicken and I can tell that these meatballs will pack a flavour punch! Thanks for taking an otherwise bland meat and elevating it. Bravo!