Shaam Savera Kofta

Ingredients for 4 servings:

• 3 liters of milk
• 6 tbsp lemon juice
• 600 g leaf spinach, frozen
• 6 tbsp chickpea flour
• 1 tsp cumin
• 2 chili peppers, green, finely chopped
• 2 tbsp rice flour
• 4 large tomatoes
• 2 m.-sized onion(s)
• 4 cloves garlic
• ½ tsp chili powder
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp garam masala
• 1 tbsp fenugreek
• 1 tbsp butter
• some oil
• some salt
• 100 ml milk

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 45 minutes

Indian, vegetarian

To make the balls later, we first need to make paneer from the milk and lemon juice. To do this, simply bring the milk to a boil and add the lemon juice. Then simmer until the milk curdles. Strain everything through a linen cloth placed in a sieve. Squeeze out as much of the remaining curd as possible through the cloth and then wrap the mixture as neatly as possible in the cloth. The package must now be weighed down for at least an hour to press out the remaining liquid. To make the tomato sauce, first chop the onions and sauté them in a pan with a little oil until golden brown. Add the garlic and fry for a few seconds. Now add the tomatoes, cut into eighths, and cook for 8 minutes until soft. Finally, add the fenugreek to the pan and mix well. Remove the contents of the pan, puree, and return them to the pan with the butter. Then add the chili powder, coriander, cumin, and garam masala to the sauce and simmer until the oil begins to separate slightly. Finally, add the milk to the sauce. For the kofta, cook the leaf spinach in a pan with a little oil and salt to extract as much liquid as possible (if necessary, squeeze it into a linen cloth). Then mix the cooled spinach with the chickpea flour to form a dough. The paneer should now be ready – crumble it into a large bowl. Add the finely chopped chilies, cumin, and rice flour to the cheese. Form the resulting mixture into 10 equal-sized balls. For the spinach coating, spread some chickpea flour on the worktop, add the spinach mixture, and roll it out. If it’s still too sticky, simply add more flour. Then wrap the cheese balls in the spinach coating. Deep-fry the balls in oil at around 180°C until golden brown. Then cut the fried balls in half, add them to the sauce, and heat again. Serve with naan bread or rice.