Malai Kofta in Spinach Gravy

Though my family is not too fond of spinach, when I saw this recipe from MM's Kitchen Bites, I knew I had to try it out. It is fiddly to make, and I wasn't sure if anyone apart from me would consume it or not, but it did come out really well, and I should make it again.

 
For the koftas: (makes about 6- 8 koftas)
Potato, boiled and grated, 150 gm
Paneer/Cottage Cheese, grated/crumbled, 100 gm
Onion, chopped, 1 medium
Corn flour, 1 heaped tbsp
Coriander leaves, finely chopped, 1 tbsp
Green chilies, finely chopped, 2-3
Salt, to taste
Red Chili powder, 1 tsp
Aamchur/Dried Mango Powder, ½ tsp
Garam Masala Powder, ½ tsp
Roasted Cumin powder, ½ tsp
Oil for deep frying


For the spinach:
Spinach, 1 big bunch
Onion, finely chopped, 1
Coconut Milk, about a cup ( or regular milk)
Garlic, finely chopped, 4-5 cloves
Red chili powder, ½ tsp
Salt, to taste
Oil, 1 tbsp


Mix/ Mash everything listed under the koftas thoroughly (except the oil!! ). Pinch out a little and roll it into balls. Deep fry the balls in hot oil. Keep the flame low and fry for few minutes till they turn into golden brown color.
Place them on kitchen tissues to remove excess oil.

Wash and chop spinach finely. Heat a tsp of oil in a pan and fry the spinach by adding a pinch of sugar to it. This will help maintain the color of spinach. Sprinkle water if necessary. Close the pan with a lid and cook for few minutes. Once it becomes soft, remove from the pan and keep aside.

Heat the rest of the oil in the same pan,. Add the onions and garlic. Once they turn golden brown add the spinach, salt and chili powder. Sauté for 5-10 minutes. Lower the flame and add the coconut milk slowly stirring it continuously. Now let it boil till it becomes thick and creamy.

Add the koftas just before serving the curry.

Coconut milk is a sweet compared to regular milk, so do check for seasoning before serving.

If you want smoother gravy, wash, blanch, puree the spinach and then add to the fried onion mix.