Spinach and Pistachio Kofta

A crunchy take on the soft and tender fried paneer. This is a classic recipe that I have seen many bloggers retell since there is not much to the recipe. 

I added spinach since paneer is a cheese and I LOVE spinach and cheese combinations. 

And, I added Pistachios after I saw a few bloggers adding ground almonds and peanuts to their recipes. I figured pistachios are a soft nut like the other two and it sounded right together with cheese and spinach.

 

The combination of all three ingredients went so well together. The gravy was rich and the added crunch of the pistachios with the soft paneer was simply sublime.

I am so happy with this recipe. Not only is it filling, but it's healthy too!

I am most pleased because this recipe leaves a lot of room to come back and play with different flavor combinations to make another (different), healthy dinner, delicious.

Spinach and Pistachio Koftas                                       Serves 4

For Koftas

1 package of paneer, crumbled
1/2 c frozen spinach, thawed and squeezed dry
2 tbl finely chopped pistachios
1/4 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp Kitchen King
1/2 tsp garam masala
2 tbl flour
2 tbl fine breadcrumbs (optional)
Oil for frying

1. Crumble the paneer on a wide plate, top with remaining ingredients, except breadcrumbs and oil; mix until combined.

2. Take a handful of mix at a time and create 5-8 balls, formed tightly. Roll in breadcrumbs if desired.  As I tried both techniques, breadcrumbs and without, and the balls tasted the same either way. The only difference is, the ones coated in crumbs were much more uniform in color.

3. Heat up a wok or fryer and deep fry koftas for 5-8 minutes or until golden brown. Drain on a paper towel.  

For Curry

2 tbls oil Oil
3 whole cloves
1/2 tsp ground cinnamon or 1 in stick
1 tsp cumin seeds
3 cloves garlic, minced fine
1 onion, chopped
1/2 can chopped tomatoes or 2 whole tomatoes chopped
1 tbl salt
1/4 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp Kitchen king
1/2 tsp Garam masala
3/4 c milk (I used 1% fat) 
1 tbl chopped pistachios (Garnish)

1. In a wide saute pan, heat up the oil and add the cumin seeds, cloves and cinnamon, let cook on medium until aromatic and cumin seeds begin to pop. 

2. Fry the onion and garlic until onions are tender and slightly brown. Coat well with the sweet spices.

 

3. Add the tomatoes and the remaining spices; mix well. Let vegetables cook for 5 minutes or until tomatoes fall apart. 

4. Slowly add the milk to the curry until thoroughly mixed. Add the fried koftas, coat in the curry sauce; cover and let simmer on low for 10 minutes. Curry will thicken quickly, add more milk to reach desired consistency. 

  

5. Serve koftas and curry over herbed rice, garnish with chopped pistachios. 

Calories calculated using Sparkrecipes calculator: 158.5 calories per serving. This count does not include calories included if eaten with rice or oil absorbed while frying. The calculation was also made with the assumption the reader is using breadcrumbs.

Leek and Chickpea Curry

I have never had leeks before. I bought them just for that fact. 

If YOU have never had leeks before, then I think you will be pleasantly surprised at their taste and, in this curry. You never can go wrong making a curry out of the vegetables you have on hand.

The flavors meld. They compliment.

If you are thinking 'curry,' that must be spicy! It's only as spicy as you want it to be. I like things with a good kick, but also have deep flavors that keep your tongue busy with each bite as it recognizes all the spices you add. A curry combines these two food loves in one.

Curry doesn't mean just spicy. It means a lot of things. But, as it was explained to me, curry usually is defined as anything cooked with water. Read this interesting wiki definition if you want to get some more ideas. Think about it this way. If you like to curl up with a warm bowl of soup on a chilly day, a curry gives you just that.

This will be my first of many curries I hope to post on this blog. I won't post about regular curries; that you can Google, but the ones I put my own spin on.

Leek and Chickpea Curry                                        serves 4

2 tbl vegetable oil or ghee
1 onion, diced
3 cloves garlic, chopped
1 in ginger, peeled and chopped
2 leeks, trimmed. Here is a helpful video how to prepare leeks for us beginners
2 c cooked chickpeas, 1 can
1 medium potato, peeled and cubed
1 tsp EACH ground cumin, ground coriander, salt, garam masala, tumeric
1 tbl EACH chili powder, Kitchen King (available in Indian, Punjabi, Pakistani stores)- KK is optional
1/2 can chopped tomatoes
1/2 can coconut milk
water 
coriander/cilantro, fresh, chopped

1. In a saute pan, heat the oil and on low saute onion, garlic, ginger and leeks for 5 minutes, letting leeks and onions sweat.
2. When leeks and onions are tender, add all the spices listed, mix well and let cook another 5 minutes.
3. Add chopped potato, tomatoes, coconut milk and one cup of water. Mix well. Bring to a boil and let simmer on low for 30 minutes, stirring occasionally and adding more water if necessary.
4. Garnish with fresh coriander, serve with wheat tortillas, wheat pita bread or rice.

Calories calculated with Sparkrecipes calculator: 241 calories per serving. *Does not include calories of anything served alongside (tortilla/rice)