Tofu Saag Kofta

Lentil kofta in creamy spinach curry ( Saag Kofta)

Kofta are an Indian style meatballs made with a variety of base ingredients:  vegetables /lentils/ paneer cheese/ ground meats and combinations. Kofta can be eaten as bite sized snack, added to salad bowls or to a curry. In a curry these baked koftas absorb the luscious sauce and turn into melt-in-your-mouth soft. The traditional kofta curry is usually tomato-cream based, but his version is spinach-coconut based and the creaminess comes from the fact it’s puréed to a silky consistency and further enriched with a touch of coconut cream.
You may find the quantity of spinach a lot, however it cooks down just enough to make a good amount of sauce. And unlike the restaurant curries this is not oppressively spicy and heavy. The spinach is first steamed, then tempered and simmered with the spices to mellow the grassiness of the flavor. Here is the recipe:

Notes

1. This recipe makes 6-8 serving so its ideal for a dinner party or weeknight dinners.
2. It tastes better the next day.
3. The koftas freeze very well. its worth making a large batch.
4. Makes a healthy snack for kids after school, road trips, while doing homework.  you get the picture!
5. These kofta can be used wherever you need meatballs like pasta, pita fillings etc. Just skip cilantro and add parsley, oregano and basil.

 

 

 

 

 

 

 

 

 

 

 

 

 

Lentils Kofta Balls

• 1 cup dried mushrooms rinsed and soaked in warm water to rehydrate, then squeeze out as much water as possible (look in Asian markets for inexpensive bulk dried mushrooms)
  2 cups  Puy lentils (French green lentils), well rinsed.
  water for cooking the lentils usually double the amount of lentils
  1 tablespoon chia seeds or 1 organic egg
  ½ cup (60 g) raw cashews soaked overnight or 1 hour in hot water
  2 small cloves garlic, peeled
  1 bay leaf
  Handful of fresh cilantro, leaves and top stems
  sea salt and freshly ground black pepper
  oil for brushing

• For the Spinach Sauce
  2-3 tablespoons grapeseed oil or any neutral tasting oil
  1 lb + a handful (700 gms) of organic baby spinach washed very well (I use the whole box sold  in Costco)
• 1 cup broccoli tops only
  1 medium onion finely chopped
  6 medium sized cloves garlic peeled 
  2 inch piece ginger chopped
  1/2 tsp turmeric
  1/2 tsp ground nutmeg
  1/2 tsp garam masala
  1/2 tsp or more cayenne powder or hot chilly powder
  1/2 cup coconut milk or 3 tablespoons coconut cream
  Sea salt to taste
• In a pot add the lentils, bay leaf, water and bring it to a boil. Reduce heat and cook till a little short of el dente. Do not cook till they are soft and mushy. Drain, pull out the bay leaf.
• In a large stock pot place the spinach leaves and broccoli, turn the heat on to medium, add a 1/4 cup,water to get the steam going. Lower the heat, cover and keep a watchful eye. Using tongs flip the leaves so they are evenly wilted about 5-6 minutes. Turn off the heat and leave it to cool. Purée spinach with a handheld blender or standup one.
• To make the koftas: In a food processor pulse the garlic and cilantro. Next add cashew and mushrooms and pulse a few more times. Next add lentils, salt, chia, cardamom and blitz till mashed but not purée. Refrigerate the mixture to firm up about 2 hours. If you feel the balls can’t hold up add a tsp of cornstarch, rice flour or besan (chickpea flour) but chia should do the trick.
• Preheat the oven to 375F. Line a sheet tray with parchment paper and spray lightly with oil.
  Scoop about a tablespoon of the mixture and roll into a ball. Place the balls on the greased tray and lightly brush the koftas with oil. Bake in the oven for 30 minutes till golden brown. Turn gently once to get even browning.
• While they bake make the sauce. In a sauce pan warm the oil and add onion, garlic, ginger and sauté till golden and soft. Add the ground spices, sauté for another 2 minutes. Now add the spinach purée and coconut milk. Bring it to a boil. Note: the sauce sputters so keep it on low heat and covered. Gently mix and adjust seasoning.
• When the lentil koftas are done add as many as you like to the sauce and blanket them in the sauce without moving them around too many times. Gently simmer to heat through. Let the pot rest for a few minutes so the koftas can absorb the sauce a little before serving. Serve with rice naan, pita, chappati or carb of your choice.