Ingredients: (Serves 4-5)
For the koftas-
2 cups finely chopped spinach leaves (Palak),
2-3 tbsp crumbled paneer,
Cornflour and gramflour for binding,
1/2 tsp green chilli paste,
1 tsp garlic paste,
Raisins as per taste,
Salt to taste.
For the curry-
Whole garam masala:-
2-3 bay leaves (tejpatta),
4 cloves (laung),
7-8 peppercorns,
1 star anise (chakriphul); broken into pieces,
1″ stick of cinnamon (dalchini),
2-3 green cardamom (chhoti elaichi),
Other:-
1 cup spinach leaves; blanched and pureed,
1 large onion; ground to paste,
1 large tomato; pureed,
1/2 tsp melon seeds (magaj beej),
1/2 tsp poppy seeds (khus khus),
8-10 cashew nuts,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
1/2-3/4 tsp garam masala,
1-2 tbsp cream,
Salt to taste,
Water,
Oil for frying.
Method:
Mix together all the ingredients of the kofta and prepare small koftas. Meanwhile heat water in a steamer to steam the koftas. When water is hot enough, place the koftas in the steamer and steam them on medium flame for around 8-10 minutes. If you like heat some oil in a pan and lightly fry these koftas. And if you are not one of those who minds calories, then go ahead and deep fry these koftas, they taste out of this world. 🙂
For the gravy soak the cashew nuts, melon seeds and poppy seeds in warm water for 10 minutes. Then grind to paste.
Heat oil in a kadhai (wok) add whole garam masala, fry for a minute. Then add ground onion and fry on low-medium flame till it changes its color. Then add the tomato puree, cover and cook till the gravy starts leaving the sides of the kadhai. Then add turmeric powder, red chilli powder, jeera powder, garam masala and fry for 2 minutes. Now add the cashew paste, cover and let it cook. Stir occasionally else the gravy will stick to the bottom of the kadhai. Now add the spinach puree, cook for a while and then add water to prepare a curry. Bring to boil and then add the koftas to it. Add salt. Cover and cook of low-medium flame till the curry thickens. Put off the flame, add cream, mix and serve with parathas or pulao.