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Spinach and Paneer Kofta Curry

 INGREDIENTS:

For the Koftas:
  1. Paneer 2 cups, grated
  2. Spinach 2 cups, blanched and squeezed bone-dry
  3. Potatoes 2 medium boiled and mashed
  4. Ginger 1-inch grated
  5. Green Chili 2-3 finely chopped
  6. Coriander Leaves, chopped 2 tbsp 
  7. Garam Masala Powder 1 tsp
  8. Gram Flour 2 tbsp
  9. Rice Flour 1 tbsp
  10. Cashew Nuts 2 tbsp coarsely chopped
  11. Raisins 2 tbsp
  12. Salt to taste
  13. Oil for frying
For the Gravy:
  1. Onions 2 medium, finely chopped
  2. Tomato Puree 1/2 cup
  3. Ginger-Garlic Paste 1 tbsp
  4. Cashew Paste 2 tbsp
  5. Garam Masala Powder 1 tsp
  6. Kashmiri Red Chili Powder 1 tsp
  7. Coriander Powder 1 tsp
  8. Turmeric Powder 1/2 tsp
  9. Cumin Seeds 1 tsp
  10. Bay Leaf 1
  11. Sugar 1 tsp
  12. Salt to taste
  13. Spinach 1/3 cup finely chopped
  14. Oil 2 tbsp

METHOD:

Serving Size: 4-5

Place the blanched spinach in the center of a clean kitchen towel. Gather the corners of the cloth and twist them tightly. Keep twisting and squeezing until no more droplets fall out (bone-dry step). Then finely chop the dry spinach.

Combine all the ingredients mentioned for the koftas. Divide the mixture into smooth lemon-sized balls. Deep-fry the koftas in hot oil until brown and crisp. 

Heat oil in a pan and add bay leaf and cumin seeds. When they splutter, add onions. Once they turn translucent, add the ginger-garlic paste and cook until the raw smell dissipates.

Add tomato puree and the dry spice powders. Sauté until the oil begins to separate

Add sugar, salt, cashew paste and chopped spinach. Add warm water and simmer for 3-4 minutes. 

Just before serving, place the fried koftas in the serving bowl. Pour the hot gravy over them.


Garnish the curry with a light swirl of cream and freshly chopped coriander leaves. Serve with naan, laccha paratha, jeera rice, or pulao, accompanied by onion rings, lemon wedges, and a small bowl of curd on the side. 





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