Spinach kofta curry (without onion-garlic)

Spinach Kofta Curry

This recipe is adapted from Sanjeev Kapoor's website. Not only is it made without onion and garlic, but best part is this is a great way to sneak in dudhi (lauki) and lal bhopla (red pumpkin) which may not always be appreciated otherwise.

Here's how I make this Spinach Kofta curry:

For the koftas - Mix together boiled, peeled mashed potatoes, grated paneer and chopped spinach in equal proportion. If using frozen spinach, be sure to thaw it and drain out the water. You can also add some finely chopped veggies if desired like green beans and carrots. Add seasonings to taste - salt, red chilli pwd, dhana-jira pwd, ginger paste, little sugar and chat masala. Mix well and add little corn flour to bind it together so you can form kofta balls. Deep fry, drain and set aside.

For the curry - Heat 3 tsp oil in a kadai. Add 1 inch cinnamon stick, 4 green cardamoms, few black peppercorns and cumin seeds. Fry 2-3 mins on low heat till fragrant. Add 1 cup red pumpkin cubes, 1 cup dudhi cubes and 1 cup chopped tomatoes. Fry well. Add spices to taste - red chilli pwd, cumin pwd, coriander pwd, garam masala pwd and kitchen king masala. Add salt to taste, little sugar and turmeric. Add 1 cup of water, cover and cook on medium heat till veggies get soft. Cool a bit and grind to fine puree along with handful of soaked cashews.

Before serving, heat the curry. You can add 2 tbsp. yogurt and mix well into it. Arrange koftas in the serving bowl and pour the hot curry over it. Serve immediately with roti, paratha or rice.