Spinach Paneer Peas Kofta curry!

We were out of most veggies the other day. I was thinking of making some egg curry, then I decided to make some falafels to put in the curry..But we were out of garbanzo beans too! I just looked in the freezer section and took out the remaining spinach, paneer(indian cottage cheese) and peas and decided to make them into a kofta(meat or veggie ball) instead.

The Koftas.. which can be eaten as snacks with some chutney!

Ingredients:

Kofta(Paneer balls):

• 1 cup paneer mashed
• 1 cup cut frozen spinach thawed
• 1/2 cup peas
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 Serrano chili pepper chopped
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper
• 1/2 cup cheddar cheese (optional)
• 1 Tablespoon oil
• 1/2 cup all purpose flour
• 1 cup bread crumbs

Curry:

• 1 medium onion chopped
• 3 tomatoes chopped
• 1 Serrano chili pepper chopped
• 3 cloves of garlic
• 1 inch ginger
• 1 teaspoon garam masala
• pinch of asofetida
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon chili flakes
• 1 teaspoon lemon juice
• 1 Tablespoon oil

The koftas simmering the curry!

Directions:

1. Mix up all the Kofta ingredients except bread crumbs and make flat or round balls out of it.
2. Cover the balls in bread crumbs and bake in preheated oven at 350 degrees F for 10 minutes. Take them out and keep aside.The koftas can be served as snack with chutneys or ranch as well!
3. For the curry, in a large pan heat the oil. Add in chopped onions
4. Cook until the onions are soft and golden.
5. Add in the garam masala and cook for a minute.
6. Blend the onions with tomatoes, chili peppers, ginger, garlic and lemon juice.
7. In the same large pan, add a pinch of asofetida and cook on medium heat for 10 seconds. Add in the onion tomato puree and cook on medium low heat with occasional stirring, till the mixture acquires a thick brown colour and starts to leave oil. (15-20 minutes)
8. Add a cup or 2 of water depending on how thick you want the curry to be.
9. Add in the koftas. Cook for about 10 minutes on medium low heat until the curry starts to boil again.
10. Garnish with chopped cilantro leaves and serve hot with Naan, Chapattis or Basmati rice!