Creamy Spinach & Panir Kofta Curry - Videhi Sivurusan 0

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.


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Creamy Spinach and Paneer Kofta Curry - Videhi Sivurusan

Our resident Curry Queen shares her award-winning creamy spinach and paneer kofta curry.

Ingredients:

Kofta Gravy

60  ml oil (use more or less)
2 tbsp ghee
3 star anise
2 – 3cm cinnamon sticks
3 cloves
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)
Fresh coriander

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)

Let’s cook 

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.

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Laura Cooke is the editor and creator of the Veggie Bunch website and community.


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