Spinach and Paneer Koftas in Spiced Tomato Sauce

Ingredients:

For the Koftas:

250g grated paneer

2 large potatoes cooked, peeled and grated 

5cm piece of ginger, finely chopped 

3 small green chillies, finely chopped 

1 tsp salt

1 tsp ajowain or carom seeds

100g spinach leaves finely shredded

Oil for deep frying

For the batter:

100g gram flour (chickpea flour)

1/2 tsp ajowain or carom seeds

75-100ml of water

1/2 tsp salt

For the sauce:

1kg of tomatoes cut into quarters

2 1/2cm piece of ginger, grated 

3 green cardamom pods

5 cloves

1 bay leaf

2 tsp chilli powder

1 heaped tsp dried fenugreek leaves

2 tbsp chilled butter, diced 

100ml single cream

1 tsp salt

1/2 tsp garam masala

A pinch of sugar

2 cloves garlic, chopped 

Method:

To make the koftas:

Add all the kofta ingredients except the oil and spinach in a bowl and mix well with a wooden spoon. Shape into little balls the size of golf balls.

To make the batter:

Put the gram flour, ajowain, salt in a separate bowl and make a well in the centre.

Gradually stir in the water until it becomes a smooth thick batter.

Spread the shredded spinach out onto a flat tray.

Dip the koftas into the batter and then roll them in the spinach to form a coating. Keep aside.

To make the sauce:

Put the tomatoes in a large saucepan. Cook and cover over a medium heat until they begin to soften.

Add the garlic, ginger, cardamom, cloves and bay leaf.

Bring to the boil. Simmer until the tomatoes completely disintegrate.

Remove and liquidise in a blender. Strain if necessary, pour into a clean saucepan.

Add the chilli powder and fenugreek leaves and simmer for ten minutes until slightly thickened.

Add the butter a little at a time stirring constantly. When the sauce turns glossy add the cream and simmer for a couple of minutes.

Season with salt, stir in the garam masala and add a pinch of sugar to bring out the flavours.

Heat the oil in a deep fat fryer or a deep saucepan until hot.

Add the koftas and fry for 1 1/2 minutes until crisp and golden. Drain on kitchen paper and serve with the sauce.