It is a good and another way to eat spinach. The original recipe uses deep fried koftas and to make it more healthier, I used shallow fried koftas. Also, instead of grinding the spinach as said in the book, I chopped it very finely, squeezed out the extra juice after blanching it (I used this juice in gravy again) and then mixed it with paneer to make koftas. Try it out and say your opinion.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4 people
For Spinach Paneer Koftas:
Spinach leaves - 200 grams, finely chopped
Cottage cheese / Paneer - 200 grams, crumbled or grated
Corn flour - 2 tablespoons
Salt - a pinch
Oil - for shallow frying or deep frying
For Gravy / For Tomato Sauce:
Tomatoes - 2 nos, large size, sliced
Ginger - 1 inch length
Garlic - 3 medium size cloves
Oil - 1 tablespoon
Onion - 1 no, large size, sliced
Cashew nuts - 50 grams
Turmeric - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Cumin seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt -to taste
Water - 2 cups
Butter / Cream / Yogurt - 2 tablespoons (Optional)
For Spinach Paneer Koftas:
1) Wash Spinach leaves well and blanch it. Once it is cooled down, squeeze out the excess water from it.
2) Add paneer, corn flour and a pinch of salt. Mix well.
4) Heat 3 tablespoons of oil in a pan or kadai. Shallow fry all the koftas. You can also deep fry them.
For the Gravy / For Tomato Sauce:
1) Heat oil in a pan. When it is hot, add cumin seeds. Allow it to splutter.
2) Add sliced onion. Saute it till it becomes soft and turned brown.
3) Add chopped ginger and garlic. Saute for 1 minute.
5) Add red chilli powder, coriander powder, garam masala, turmeric powder and salt. Mix well. Cook till the raw smell of masala goes off.
7) Once the mixture is cooled down, put it in a mixer / food processor and make a fine paste. Add squeezed out the juice from spinach to help grinding.
8) Bring back this paste to the same pan along with 2 cups of water. Mix well and bring it to boil. Turn the flame to medium for 10 minutes once the gravy starts boiling
9) When the gravy comes to single cream consistency, add the koftas and cook again for 5-7 minutes.
10) Garnish with double cream/ yogurt/ butter and serve with rice or naan.
1) Instead of koftas, you can also add cooked lima beans to the gravy.
2) I used baby spinach and I finely chopped them before blanching it. So, it was easy for me to make koftas with paneer. If you are not able to make koftas, add more corn flour. You can also microwave the spinach and mush it slightly before adding it to paneer.
3) You can also deep fry the koftas. But make sure the blot off the excess oil after deep frying. It tends to absorb more oil.
4) Original recipe called for ricotta cheese and I substituted it with paneer.