Spinach & Paneer Kofta Curry 07/25/13
Videhi Sivurusan's award-winning Creamy Spinach and Paneer Kofta Curry – the winner of the Pick n Pay Curry Cook-off.
Our resident Curry Queen shares her award-winning creamy spinach and paneer kofta curry.
60 ml oil (use more or less)
2 tbsp ghee
3 star anise
2 – 3cm cinnamon sticks
3 elachis (cardamom)
¼ tsp mustard seeds
½ tsp cumin seeds
1 bay leaf
1 large onion finely chopped
2/3 sprigs curry leaves torn up.
1 tbsp freshly ground ginger
1 tbsp freshly ground garlic
2 tbsp coriander powder
1 tbsp cumin powder
2 to 3 heaped tbsp mixed masala
2/3 green chilli for extra heat.
½ can plum tomatoes ground
Salt to taste +/- 1tsp
1 tin can coconut milk (good quality)
½ tin can coconut cream (good quality)
For the Kofta (balls)
Paneer made from 2l of milk
2 bunches spinach (blanched in boiling water)
Oil for deep frying (1 ½ litres)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
2/3 green chillies (chopped finely, use more or less as desired)
1 tsp salt
1 tbsp channa (chickpea) flour (to bind)
1 tbsp potato flour (Add more or less of binding ingredients if mixture is too wet)
Roll mixture into small balls (12 to 15)
To make paneer
bring 2 litres of milk to boil allow to rise, but not overflow, add 1 to 1/1 ½ tsp tartaric acid to boiling milk. Turn of the heat. The milk will curdle and curds will float to the top, the whey will turn greenish yellow. Collect curds in a cheese cloth and squeeze out the water. Rinse under cold water. Put a heavy weight on it to remove excess water.
For the kofta/balls
Crumble paneer in a medium-sized bowl
Remove the stalks from the spinach and wash the spinach out thoroughly
Blanch spinach for a few minutes in boiling water. Squeeze all the water out from the spinach, chop the leaves finely and add to paneer.
- Mix all the kofta ingredients; cumin seeds, coriander seeds, garam masala, green chillies, salt, channa flour, potato flour. Roll into balls – deep fry and keep aside. While deep-frying koftas you can simultaneously prepare the gravy.
For the gravy
Heat oil and ghee in a medium-sized pot. When oil is hot, add mustard seeds – it must splatter.
Now add the star anise, cinnamon sticks, cloves, elachis, cumin seeds and bay leave. Fry for a couple of seconds on medium heat.
To this add the onion, curry leaves and bay leaf. The onion should be fried until golden brown.
The garlic and ginger should be added to onion and fried for a few seconds
Lower the heat and add all the powdered spices; coriander powder, cumin powder, mixed masala. Fry for a 2 to 3 seconds
Now add your tomatoes, salt and cook through. Add your green chilli for extra heat. (optional)
At this point add the canned coconut milk and coconut cream.
Cook until gravy thickens. Taste gravy – Add more salt if necessary
Once the gravy has thickened add the koftas and let it simmer on low for a further 10 minutes.
Add chopped coriander.
The number of koftas should be used in proportion to your gravy. So use more or less if needed.
Serve with sliced lemons and onion rings and a salad. Squeeze lemon juice over curry before eating.
Serve with basmati, lemon rice or plain white rice
*If gravy thickens too much you may add water reduce the consistency.