Saffron-Infused Cauliflower and Spinach Kofta Curry
Ingredients
- 1 medium cauliflower, grated
- 2 cups fresh spinach leaves, finely chopped
- 1/2 cup paneer, crumbled
- 1/4 cup gram flour (besan)
- 1 teaspoon ginger paste
- 2 green chilies, finely chopped
- Salt to taste
- Oil for frying
For the Curry:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/4 teaspoon red chili powder
- 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
- 1 cup coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
1. Prepare the Koftas:
- In a large bowl, combine the grated cauliflower, chopped spinach, crumbled paneer, gram flour, ginger paste, green chilies, and salt. Mix well to form a dough-like consistency.
- Shape the mixture into small balls (koftas).
- Heat oil in a frying pan over medium heat. Fry the koftas until they are golden brown and crispy. Remove and drain on paper towels.
2. Make the Curry:
- In a separate pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until golden brown.
- Stir in the garlic paste and cook for another minute.
- Add the tomato puree and cook until the oil separates from the masala.
- Mix in the turmeric powder, coriander powder, garam masala, and red chili powder. Cook for an additional 2 minutes.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the saffron-infused milk and stir well.
- Season with salt to taste.
3. Combine and Serve:
- Gently add the fried koftas to the curry and let them simmer for 5 minutes, allowing them to soak in the flavors.
- Garnish with fresh coriander leaves before serving.
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