There are days of the week when I am very motivated to put a meal on the table that will be the highlight for the rest of the month. This doesn’t happen as often as my husband and son would like it to, but I think its important to have them few and far apart so all of us can remember the dish and be thankful for my moments of creativity and motivation :). Last evening was one such ambitious dinner.
The koftas are called “shaam – savera” literally translating to “night – day”. The night aspect of the koftas comes from the spinach and the day aspect from the paneer. I gave the gravy a twist by making it healthier without the use of any cream and substituting it with low fat cottage cheese and skim milk yogurt.I also did not deep fry th koftas. I used an appe (abskliever) pan to make them in. This curry is delicious, healthy and extremely satisfying.
For the Koftas –
Spinach – finely chopped – 2 cups
Gram Flour ( besan) – 1 cup ( more if needed)
Salt to taste
Garam masala – 1 tsp
Crumbled Paneer – 1 cup
For the gravy –
1 tbsp cashews
1 large onion chopped in chunks
3 tbsp of strong tomato paste
2 large black cardamom
1 bay leaf
1/2 inch piece of cinnamon
2 green cardamom
1/2 cup of cottage cheese – low fat
1/2 cup of low fat yogurt
Cook the chopped spinach in a pan with salt until almost all of the water evaporates. Let cool. Add gram flour and garam masala to the spinach and make a pliable dough. Add garam masala and salt to the crumbled paneer and set aside. Now make a small cookie with the spinach mixture, stuff a ball of paneer mixture and cover up with the spinach. Continue till all your spinach and paneer mixture is done. At this point, these kpftas can be frozen for later use. You could either deep fry them or use the Abskliever pan and roast them with no oil. Keep aside.
For the gravy – Saute cashews in 1 tsp oil. Add all the whole spices and saute for about a minute. Then add the onions and salt and saute till transparent. Add tomato paste and cook till the mixture leaves the sides of the pan. When cool,blend all of this with the cottage cheese and yogurt. Transfer back into the pan and bring to a boil. Adjust consistency if needed by adding some water. Dunk the koftas in the gravy and serve with flat breads of your choice. I made some roomali rotis from multigrain flour. I used this recipe – http://www.foodfellas4you.com/whole-wheat-roomali-rotis/