My love for spinach must surely be evident to anyone browsing my blog! I have shared such an abundance of spinach recipes.......Spinach and baby potatoes, spinach and corn, spinach and cottage cheese (of course), spinach and mutton (the most recent), spinach baked (Veg Florentine), spinach sandwich (spinach,beet and cheese), are a few that come to mind. Spinach is such a versatile vegetable! One can use it in innumerable ways to create amazing recipes. I will definitely be posting many more interesting recipes featuring spinach in the future too.
Ever since I first tried this recipe a few years ago it became one of my go to recipes for entertaining. It always created a nice buzz among guests while not being tiresome to make. The dumplings and the gravy can be made a day ahead and assembled at the time of serving. The dumpling itself is so good that it can be enjoyed on it's own. Added to the mildly spicy, smooth and delicious spinach gravy it is irresistible!
Ingredients:
For Kofta (dumplings):
150 gm paneer ( cottage cheese) crumbled
250 gm palak( spinach) blanched and finely chopped
1/4 tsp red chilly powder
Salt to taste
1 tbsp cornflour
2 slices bread (sides removed) dipped in water, squeezed dry and crumbled
2 tbsp maida (refined flour)
Oil to fry
For Gravy:
500 gm palak (spinach)
2 onions
1 inch ginger
5 small cloves or 1 tsp garlic
2 tomatoes
3/4 cup milk
1/2 tsp red chilly powder
Salt to taste
1/4 tsp black pepper powder
3 tbsp oil
1 tbsp ghee
Method: To prepare Kofta( Dumplings): Remove the thick stems of spinach, wash in plenty of water and blanch. Strain and chop the boiled spinach finely. Mix spinach, paneer, bread, cornflour, red chilly powder and salt. Pinch off a lemon sized piece of prepared dough and shape it into a smooth ball. Roll in flour. Make the others in a similar way. Heat oil in a heavy bottom pan and deep fry on medium heat in batches, without overcrowding the pan. Take out and keep aside when the balls turn golden.
To prepare Gravy: Blanch spinach and blend to paste using mixer/ grinder. Blend onions. Also blend tomatoes, ginger and garlic separately. Once these three pastes are ready, the cooking process can begin.
Remove excess oil from the pan in which dumplings were fried, leaving only required amount for gravy. Heat oil and add onion paste and stir till golden brown. Add tomato, ginger and garlic paste as also red chilly powder. Cook on low flame till oil separates. Remove from flame and slowly add milk while stirring continuously. Place again on very low flame and stir till dry. Add spinach puree, salt and pepper. Simmer for few minutes. Add ghee and remove from flame. At the time of serving, warm up the spinach gravy and then add koftas. Allow to simmer for couple of minutes before serving.
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