Emerald Jewel Kofta Curry
Emerald Jewel Kofta Curry brings together soft spinach and paneer kofta in a rich, creamy sauce. It's an Indian vegetarian dish that really hits the spot.
Ingredients
- 300 grams fresh spinach, washed and stems trimmed
- 200 grams paneer, crumbled
- 0.25 cup gram flour (besan)
- 0.5 teaspoon ginger paste
- 0.5 teaspoon garlic paste
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.75 teaspoon salt, divided
- 2 tablespoons oil, for kofta frying (or more as needed)
- 1 tablespoon ghee or oil
- 1 medium onion, finely chopped
- 1.5 teaspoons ginger paste
- 1.5 teaspoons garlic paste
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 0.75 teaspoon garam masala
- 0.5 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 400 grams canned crushed tomatoes
- 0.5 cup cashews, soaked in hot water for 30 minutes
- 0.5 cup water
- 0.5 cup fresh cream
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- First, prepare the spinach for the koftas. Bring a pot of water to a boil. Add 300 grams fresh spinach and blanch for 1 minute until wilted. Immediately drain the spinach and immerse it in an ice bath to stop the cooking and preserve its color. Once cooled, squeeze out all excess water from the spinach and finely chop it.
- In a large mixing bowl, combine the finely chopped spinach, 200 grams crumbled paneer, 0.25 cup gram flour, 0.5 teaspoon ginger paste, 0.5 teaspoon garlic paste, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt. Mix everything well with your hands until a cohesive dough forms.
- Divide the kofta mixture into 16 equal portions and gently roll each portion into a smooth, small ball. Set aside.
- Heat 2 tablespoons oil in a non-stick pan over medium heat. Carefully place the koftas in the hot oil, ensuring not to overcrowd the pan. Fry the koftas, turning them occasionally, until they are golden brown on all sides, about 5-7 minutes. Remove the fried koftas and place them on a plate lined with paper towels to drain excess oil. You may need to fry them in batches.
- Now, prepare the gravy. Drain the 0.5 cup cashews that were soaked in hot water and blend them with 0.5 cup fresh cream until you get a very smooth paste. Set this cashew-cream paste aside.
- In a deep pan or kadai, heat 1 tablespoon ghee or oil over medium heat. Add 1 teaspoon cumin seeds and let them splutter.
- Add 1 medium finely chopped onion to the pan and sauté until it turns light golden brown, about 5-7 minutes.
- Add 1.5 teaspoons ginger paste and 1.5 teaspoons garlic paste. Sauté for another 1-2 minutes until the raw smell disappears.
- Reduce the heat to low and add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and 0.25 teaspoon salt. Cook for 30 seconds, stirring consistently, to toast the spices.
- Stir in 400 grams canned crushed tomatoes. Increase the heat to medium and cook, stirring occasionally, until the oil starts to separate from the sides of the pan, about 8-10 minutes.
- Add the prepared cashew-cream paste and 0.5 cup water to the gravy. Mix well and bring to a gentle simmer. Cook for 5 minutes, stirring to prevent sticking.
- Stir in 0.75 teaspoon garam masala and 0.5 teaspoon crushed kasuri methi. Mix well.
- Gently add the fried koftas to the simmering gravy. Cover and cook for another 5-7 minutes, allowing the koftas to absorb the flavors, but be careful not to overcook them as they can break. Taste and adjust salt if needed.
- Transfer the Emerald Jewel Kofta Curry to a serving bowl. Garnish generously with 2 tablespoons fresh chopped cilantro and serve hot with naan, roti, or steamed basmati rice.