Spinach and Paneer Dumplings/Kofta in Cashew Curry

I love authentic Indian food and this recipe is one of my favorites. But I often find myself struggling to source these unique speciality ingredients that I need, to prepare my favorite Indian food

Then I came across @tasteport which is a one stop online shopping app, to source all the speciality & local groceries from stores located near you and have them delivered the same day, That’s right, the same day. I ordered some frequently used ingredients in my Indian recipes like Ghee, Paneer, Masalas, Frozen Flatbreads, Nuts and so much more, which was very efficiently delivered by Tasteport hassle free from touch of an app to my door step

Created this delicious, nutritious and one of a kind main course dish, which is inspired by my mother’s recipe. Spinach and Paneer Koftas in a smooth, rich cashew-based gravy, enjoyed with a side of Flatbreads/Parathas and some cucumber salad. Ahh, so satisfying and divine

So, without further ado, let’s dive into making this recipe that will leave you asking for more!!

Makes 3 servings

For Koftas/dumplings you’ll need:

½ medium onion roughly chopped

2 cloves of garlic roughly sliced

1 inch piece of ginger

1 green chilli

1 bunch of spinach roughly chopped

½ cup shredded paneer

½ cup boiled mashed potato

1/3rd cup gram flour (besan)

Fistful of cashews

1 tbsp ghee

Spices – ½ tsp each of salt, pepper, turmeric powder, cumin powder, red chilli powder or to taste

Oil to fry the dumplings/kofta

For the gravy you’ll need:

2 tbsp ghee

½ tsp cumin seeds/jeera

1 large onion roughly sliced

2 cloves garlic

1/4th cup tomato puree

7-8 cashews (soaked in hot water for atleast 1 hour)

Spices: ½ tsp each of salt, turmeric powder, red chilli powder, garam masala or to taste

1 tbsp of dry fenugreek leaves/kasuri methi – optional but recommended

3 tbsp chopped coriander for garnish

Instructions:

Let’s start by preparing our dumplings/koftas

In a pan, add 1 tbsp ghee, onion, garlic, ginger and green chilli. Sautee it on medium flame for a min and then add the spinach, a pinch of salt. Sautee for another two mins or till the spinach wilts down

Now cool this mixture slightly and add it to your blender to make a smooth paste

Now empty this paste in a big bowl and add shredded paneer, mashed potato, gram flour, spices, cashews and mix thoroughly to create a dough. Sprinkle extra gram flour till you don’t reach doughish consistency

Now in a pan, heat some oil to fry and in the meantime take equal portions of the dough and using greased palms make some round/flat round dumplings and place them on a parchment paper in a plate

Once the oil is hot, slide in your dumplings/koftas and deep fry them on medium heat for approximately 2 mins on each side till golden brown. Remove in a plate lined with kitchen tissue to soak up extra oil. Set aside

Now for the gravy, in a pan, heat 2 tbsp ghee on medium heat and add the cumin seeds, let them splutter

Now add the roughly sliced onion, garlic cloves, cashews and salt. Sautee it for 3-5 mins till the onions get tender and translucent

Take it off the heat and add the sautéed mixture into a blender (leave the extra ghee behind in the pan). Blend to a smooth paste

Transfer the puree back to the pan on medium heat, stir continuously to cook it for about a minute. Then add tomato puree and spices to the gravy

Cook the spices into the gravy for 3-4 mins on medium low flame till the ghee surfaces, Now add 1/3rd cup warm water and cover cook on low flame for 4-5 mins

Remove it from your cooktop and add dry fenugreek leaves and coriander. Mix thoroughly and serve on a large plate. Top it up with fried dumplings/koftas and serve hot with a side of flatbreads

Restaurant style koftas in rich creamy gravy are ready to be devoured!

Published by thekaritales

Self taught homecook, foodstylist, recipe developer, foodie, explorer and a media professional

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