Paneer (Indian Cheese) Kofta in Curried Spinach Sauce
Paneer Kofta in Palak Sauce
This dish is a good source of proteins, vitamins, minerals, fibre and iron for vegetarians. It is quite easy to make, don't be put off by a long list of ingredients.
Ingredients
- For cheese balls:
- 250 gm. paneer grated or mashed
- 4 slices of a small, white bread, soaked in a small bowl of water
- 1 tsp. salt
- 1/2 inch piece of ginger peeled and grated
- 2 cloves of garlic, optional
- Oil for deep frying
- For the sauce:
- 1 large bunch of spinach leaves washed and chopped
- 1 onion, peeled and roughly chopped
- 1/2 inch piece of ginger peeled and grated
- 2 cloves of garlic, optional
- 1 green chilli
- 3 tbsp. oil
- 1 tsp. cumin seeds
- A pinch of asafoetida powder
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1/4 tsp. or less chilli powder
- 1 cup tinned tomatoes or chopped tomatoes
- 100 gm. Khoya/Mawa, (unsweetened condensed milk), optional
- Salt to taste
- 1 tbsp. Garam Masala
- 2 tbsp. single cream, optional
Instructions
- Making cheese balls:
- Squeeze water out of bread slices and place in a bowl.
- Add paneer, salt, ginger and garlic and mix well.
- Make large marble sized balls.
- Heat oil in a wok or karahii. And deep fry cheese ball.
- Keep aside.
- Making spinach sauce:
- Blend spinach, with as little water as possible, to a fine paste.
- Heat oil in a pan and add cumin seeds and asafoetida powder.
- When seeds splutter, add onion, garlic and ginger and fry until onions are golden brown.
- Add tomatoes, turmeric, chilli powder and stir fry for 1 minute.
- Add khoya and mix well.
- Add spinach, bring to boil and cook briskly for 5-6 minutes. Spinach splashes every where when boiling, so keep the lid on.
- Take off the heat and add garam masala.
- Add paneer koftas just before serving.
- Add fresh cream as a garnish and make whirls with a spoon.
- Serve hot with Chapati, Roti or Phulka (Indian Flatbread), as part of an Indian meal.