Posted on 11/23/2014 at 06:57 PM by Madhu Gadia
Spinach Kofte in a White Curry Sauce
Koftas are basically meat or vegetable balls. Indians make variety of lamb and goat koftas but the most popular are the vegetable koftas. Once made into balls the koftas are always simmered in a curry sauce. The most common; vegetable koftas in homes are made with bottle gourd (lauki) and in restaurants with potato and paneer. Spinach koftas are very rare.
This recipe has a little bit of inspiration & a bit of creativity to get it the way I wanted it. It does take some time to make koftas as they are a two-step process. I often make the koftas when I have some free time and then I freeze them and put them in the sauce when I want to serve them. I like to make the spinach koftas in a white spicy sauce.
I hope you enjoy them as much my family & I do! Enjoy!
2-10oz - Frozen Chopped Spinach, thawed
10oz - whole milk ricotta cheese
1/3 cup - cashews, raw, coarsely chopped
3 Tbsp - golden raisins
¼ cup - cornstarch
¼ cup - besan (chickpea flour)
1 tsp - salt
½ tsp - cayenne
canola oil for frying
1. Thaw frozen spinach and squeeze out all the water between palms of hands or in a towel.
2. Place the squeezed spinach in a large plate and add ricotta cheese, chopped cashews, raisins, salt, cayenne, cornstarch and besan. Mix well with a large spoon until well blended.
3. Oil hands and make 1-inch balls. Set aside.
4. Heat oil to 300F and fry balls until golden brown.
Remove on to a plate lined with paper towel. Set aside. Makes about 30 balls.
Creamy White Masala Sauce
¼ cup oil
2 tsp cumin seeds
3 cups onions, chopped
6 garlic cloves, chopped
2-inch ginger, chopped
2-3 green chilies, chopped
6 cups water
1 tsp cayenne pepper
1 tsp paprika
1 tbsp ground coriander
2 tsp salt
1 tsp sugar
2 cups half-n-half
2 tbsp cilantro, finely chopped
1. Heat oil, fry cumin seeds. Add onions, cloves, ginger, and chilies. Cook until onions are translucent. Do not brown. Remove from heat and cool.
2. In a blender, grind the onion mixture with 2 cups water. Return to stove.
3. Add the remaining 4 cups water. Bring to boil.
5. Add cayenne, coriander, salt, and sugar. Reduce heat and simmer for 15 minutes.
6. Add half-n-half and cilantro. Remove from heat.
7. Place koftas in a single layer in a baking tray. Pour the onion sauce over the koftas. Cover with aluminum foil. Bake at 350F for 20 minutes. Remove foil and serve.
Copyright Madhu Gadia, M.S., R.D., 2014