
Recipe by
Chef Greenleaf
Creamy Spinach Kofta Curry
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This dish brings together the goodness of spinach and the indulgence of a rich, creamy curry. The koftas (dumplings) are melt-in-your-mouth soft, and the luxurious tomato sauce complements them beautifully.
Ingredients
For the Kofta:
- 2 cups fresh spinach, finely chopped
- 1 cup grated paneer (Indian cottage cheese)
- 1/2 cup boiled and mashed potatoes
- 1/4 cup chickpea flour (besan)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
- Oil, for frying
For the Curry:
- 2 tablespoons oil or ghee
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 cup heavy cream or coconut milk
- 1 teaspoon garam masala
- Salt, to taste
- Fresh cilantro, for garnish
Cooking Instructions
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Prepare the Kofta:
- In a mixing bowl, combine the chopped spinach, grated paneer, mashed potatoes, chickpea flour, cumin seeds, garam masala, red chili powder, and salt. Mix well until a dough-like consistency is achieved.
- Shape the mixture into small balls (koftas).
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Fry the Kofta:
- Heat oil in a pan over medium heat.
- Carefully add the koftas and fry them until they turn golden brown on all sides. Once done, remove them and place them on a paper towel to absorb excess oil.
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Make the Curry:
- In the same pan, add 2 tablespoons of oil or ghee.
- Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until they are golden.
- Add ginger-garlic paste and sauté for a minute until fragrant.
- Pour in the tomato puree and cook until the oil begins to separate, about 5–7 minutes.
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Stir in the cream or coconut milk and simmer for another 5 minutes.
- Finally, add garam masala to the curry sauce.
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Serve:
- Carefully add the koftas into the curry and let them simmer for a couple of minutes.
