Ingredients:
For the Spinach Kofta:
- 2 cups spinach (palak), blanched and finely chopped
- 1 cup paneer (crumbled) or hung curd
- 2-3 tbsp gram flour (besan)
- 1-2 green chilies, finely chopped
- 1 tsp ginger-garlic paste
- ½ tsp garam masala
- Salt to taste
- Oil for shallow frying
For the Curry:
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chili powder (adjust to taste)
- ½ tsp cumin seeds
- ½ cup fresh cream or cashew paste
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnish
Instructions:
1️⃣ Prepare the Kofta:
- Mix chopped spinach, crumbled paneer, gram flour, green chilies, ginger-garlic paste, garam masala, and salt in a bowl.
- Shape into small round balls (koftas).
- Shallow fry in a pan with little oil until golden brown. Remove and set aside.
2️⃣ Prepare the Curry:
- Heat oil in a pan and add cumin seeds. Once they splutter, sauté onions until golden.
- Add ginger-garlic paste, cook until raw smell disappears.
- Add tomato puree, turmeric, coriander, and red chili powder. Cook until oil separates.
- Add water to make a gravy consistency you like.
- Stir in cream or cashew paste, simmer for 2-3 minutes, adjust salt.
3️⃣ Combine:
- Gently add the koftas into the curry just before serving (to prevent them from breaking).
- Garnish with fresh coriander leaves and a drizzle of cream.
Serving Suggestions:
- Serve hot with steamed basmati rice, jeera rice, or naan.
- Optionally, sprinkle some crushed kasuri methi (dried fenugreek leaves) for extra aroma.
