Spinach and Paneer Kofta Curry

Ingredients & Substitutes

Instructions

1. 1

   Grate 200 grams of paneer into a large bowl and finely chop 2 cups of fresh spinach, then add both to the bowl along with 2 tablespoons of gram flour, 0.5 teaspoon of cumin powder, 0.5 teaspoon of coriander powder, 0.25 teaspoon of turmeric powder, and salt to taste, mixing well to form a dough.

2. 2

   Divide the paneer-spinach mixture into small equal portions and roll them into smooth balls.

3. 3

   Heat 2 tablespoons of oil in a deep pan over medium heat and carefully deep-fry the paneer-spinach kofta balls until golden brown and cooked through, then remove them and set aside on a paper towel to drain excess oil.

4. 4

   In the same pan with the remaining oil, add 1 large finely chopped onion and sauté until translucent, then add 1 teaspoon of ginger-garlic paste and 1 finely chopped green chili, cooking for 2 more minutes until fragrant.

5. 5

   Stir in 2 medium pureed tomatoes, 0.5 teaspoon of cumin powder, 0.5 teaspoon of coriander powder, 0.25 teaspoon of turmeric powder, 0.5 teaspoon of garam masala, and salt to taste, cooking the mixture until the oil separates from the masala.

6. 6

   Blend 0.25 cup of soaked cashews with a little water to form a smooth paste, then add this cashew paste to the tomato masala along with 1 cup of water and bring the curry to a simmer, allowing it to cook for 5-7 minutes.

7. 7

   Gently place the fried paneer-spinach kofta balls into the simmering curry, stir in 2 tablespoons of fresh cream and 1 teaspoon of crushed fenugreek leaves (kasoori methi), and cook for an additional 3-5 minutes, allowing the koftas to absorb the flavors.

8. 8

   Garnish the Spinach and Paneer Kofta Curry with 2 tablespoons of freshly chopped coriander leaves before serving hot with rice or naan.