[www.keralites.net] Fluffy Spinach Koftas in a Creamy Tomato Curry

 

A kofta was traditionally a meatball, but the vegetarian masses of India

soon started to make their own versions. 

These tasty koftas are light, fluffy and absolutely delicious with this full-bodied, 

lightly spiced sauce serve them with pilaf or Naan.

 

Serves: 4–5

Preparation time: 15 minutes 

Cooking time: 45 minutes 

You will need

 For the curry:

 2 large tomatoes, quartered and deseeded

 3 garlic cloves

 10g fresh root ginger, peeled weight

 5 tbsp vegetable oil, plus more to deep-fry

 1 onion, sliced

 40g cashew nuts

 ½ tsp turmeric

 ¼–½ tsp chilli powder for heat, or ½ tsp paprika for colour

 1¼ tsp ground coriander 

1 tsp ground cumin

 1 tsp garam masala

 Salt, to taste

 2–3 tbsp double cream, or a knob of butter (optional)

For the koftas:

200g spinach, use whole leaf (not baby leaf) for more flavour, well washed

2 tbsp cornflour

200g ricotta cheese

Method 

1. Blend together the tomatoes, garlic and ginger to a fine paste, 

using a little water to help. 

2. Heat the five teaspoons of oil in a large non-stick saucepan. 

Add the onion and cook until lightly browned. Add the tomato paste, 

cashew nuts, spices and salt. 

Cook over a moderate heat for around 15 minutes, stirring occasionally, 

until the paste releases oil. Blend until smooth with a stick blender, 

adding a little water, if necessary, to help. Pour back into the pan, 

add 500 millilitres water, bring to a boil and simmer for eight to 10 minutes, 

until the curry is the consistency of single cream. 

3. While the curry is cooking, make the dumplings. 

Wilt the spinach in a pan with a little water and a good pinch of salt. 

Once cool enough to handle, squeeze out the excess water 

and blend to a coarse puree with a stick blender. 

Add the cornflour and ricotta and stir well.

4. Heat the oil for deep-frying in a wide sauté pan or a karahi. 

There should be enough to come 5 centimetres up the sides of the sauté pan,

 or ten centimetres up the sides of a small karahi. 

Test the oil temperature by dropping in a small amount of the spinach mixture; 

it should sizzle immediately but not colour straight away. 

Drop heaped teaspoonfuls of the mixture straight into the oil. 

You may need to do this in batches, so as not to crowd the pan. 

You should be able to make about 20. 

5. Carefully cook them, turning to ensure even cooking; 

they take about seven or eight minutes and will (unfortunately) turn brown, 

losing their vivid green colour. Remove and blot off excess oil on kitchen paper.

6. Once the dumplings are all cooked, place them in the curry 

and cook for five minutes. 

Stir in the cream or butter (if using) and serve.

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