Cook with Anjali

Spinach and Cottage Cheese balls

This a delighful indian vegitarian recipe in which the cottage cheese and spinich balls are cooked in a hearty onion gravy. This is a great tasting receipe which can be served at any occasion

Preparation time – 10 minutes

Cooking time – 20 – 30 minutes

Types of Cuisine – Indian veg

Level of Cooking – easy

Ingredients – 

For Kofta – 

  • Spinach – 2 small bunch
  • Cottage Cheese ( Paneer) – 340 grams
  • Garlic cloves – 2-3
  • Green chili – 2-3
  • Gram flour ( Besan ) – 2-3 tbsp
  • Turmeric Power – 1/4 tsp
  • Cardamom powder – 1/4 tsp
  • Black pepper powder – 1/4 tsp
  • Salt – as per taste

For Gravy – 

  • Onion – 1 medium size chopped
  • Tomatoes – 3 medium size chopped
  • Green chili – 2-3
  • Ginger – 1 inch
  • Cumin seeds – 1/2 tsp
  • Cashew – 1/4 cup
  • Dry Masala
    • Coriander powder – 1 tsp
    • Cumin powder – 1/2 tsp
    • Black pepper powder – 1/4 tsp
    • Red chili powder – 1 tsp
    • Kasoori methi – 1/2 tbsp
    • Kitchen king masala – 1 tsp
    • Garam masala – 1/2 tsp
    • turmeric powder – 1/4 tsp
  • Salt as per taste
  • Oil – as needed
  • Cream for Garnish

Method of Cooking-

For Kofta – 

  • Clean and blanched the Spinach (scald in boiling water, removed after a brief timed interval, and plunged into cold water) Blanching will help retain the color of the spinach
  • Drain water from spinach finally chopped them and keep aside
  • Heat oil in a Pan on medium flame, once the oil is hot add chopped garlic &  green chili. Saute for a minute before adding besan (gramflour). Keep cook for a minute till the raw smell of besan goes away
  • Add the chopped spinach, salt, and turmeric and cook for another 1-2 minutes. Switch off the flame and let it cool down

  • Once the spinach mixture is cold add grated paneer/cottage cheese, cardamom powder, black pepper powder.
  • Mix well and make small round balls

  • You can choose to deep fry the kofta or use appam pan to fry them till crisp golden brown (I have used appam pan in this recipe as that  method uses very less oil)

For Gravy – 

  • Heat oil in a Pan, once hot add cumin seeds, chopped onion, tomatoes, green chili, ginger, and cashew- Saute for 2 minutes
  • Add salt and turmeric,  mix well and switch off the flame to let it cool down
  • Once cold transfer the content of the pan into a blender. Using water sparingly make a smooth paste
  • Transfer the paste back to heated pan and start cooking on medium flame
  • Add all the dry spices and cook well till the fat separates.
  • Once the fats starts to separate add some water to make a thick gravy (or the desired consistency)

  • Let the gravy boil on a high heat and once it starts to boil turn down the heat and let it simmer for 3 to 4 minutes

Add the fried kofta to the cooked gravy and turn off the flame. Gently stir.  (do not cook the kofta in the gravy else they will break)

Garnish with finely chopped coriander leaves and table cream

Serve the kofta with Naan, Roti or steamed rice

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As a home that loves to eat, we hold food, and the people who prepare it, close to our hearts. I was drawn to food from the time I could reach the kitchen counter and was tutored by my mother. The love for food of my family motivated me and challenged me to become a cook. I always wanted to keep their love for food going on and hence it was a daunting task to try and create something different and unique and yet healthy food on a day to day basis. This pushed me to reinvent the wheel and try different flavors and combination just to produce a new yet unique dish every time. . I have been trained and have had sessions with India’s leading chefs. Have participated in various food fest in India and London and have won huge appreciation from people. The journey which started from a home is now a passion and keeps growing on a day to day basis.

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