Spinach and Cottage Cheese Kofte

The idea of my spinach and cottage cheese stuffed kofte struck me in a moment of inspired genius - and as is the case with most of the things I do without planning - they are delightfully surprising.

The onset of winters heralds a time of the year when good food and endless conversations are the norm. For me the conversation that started with my sister over the cup of tea in the evening spilled over into the kitchen as I set to cook and continued late into the dinner and even beyond.

In retrospect this looks like a fairly intense recipe but believe me I did not realise how soon the time passed - while it may the be the power of a good conversation, spiked with a lot of laughter ( A LOT !!!!!)

But believe me, even it this were the most odious recipe ever, I would still find myself making this again and again. 

There is an amazing contrast of flavours that plays on your palate. There is a creaminess to the texture that comes from the use of yogurt in the curry. Make this on a day when you want to impress someone with your skills in the kitchen - because this recipe is a winner !

Ingredients

For the spinach 

1 cup blanched spinach leaves

1/2 cup gram flour

Salt to taste

1/2 tsp red chilli powder

1 tbs dry mango powder

1/4 tsp cumin seeds

1 tbs vegetable oil

For the cottage cheese filing

3/4 cup cottage cheese

2 cloves of garlic - crushed

1/2 inch piece of ginger - crushed finely

salt to taste

For the curry

1/2 cup onion puree

1 green chilli

1/2 cup tomato puree

3 tbs curd

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1/2 tsp cumin seeds

1 tbs vegetable oil

In a dry pan dry roast the gram powder till it is cooked and gives out a nutty aroma. Cool and keep aside. 

In another pan heat the oil and add the cumin seeds to it till they begin tocrackle. Add the blanched spinach leaves. red chilli powder, dry mango powder and salt and cook till the spinach leaves its moisture and begins to dry. To this add the roasted gram flour and mix well till it forms a dough like mixture.

For the cottage cheese filling, mix together all the ingredients and keep aside.

Next take a small portion of the spinach mix on to the palms of your hands and make a small ball out of it. Spread the edges out and fill in the cottage cheese filling into it. Roll into a ball and keep aside.

The ingredients are enough to make eight portions.

For the gravy, heat the oil in a pan and crack some cumin seeds in it. Add the onion paste, green chilli and tomato puree into it and cook. After around 5 mins of cooking, add the salt, garam masala powder, red chilli and turmeric. Cook till the spices are cooked through/ Add a dash of water if it runs too dry.

Just before taking off the heat, add the curd to the gravy and mix well. 

You might need to adjust the seasoning depending on how much water and curd is added. Drop the stuffed spinach balls into the pan and cover with a lid.

Let it simmer for 5 mins. Garnish with coriander before serving.

This could be a clever way to incorporate some spinach into an exotic dinner menu! These del-luscious spinach and cottage cheese kofte make N exiting addition to any meal. 

Let me know how you try them.