One afternoon, I hadn't planned anything for dinner and was skimming through the book 'Fast Foods Made Healthy' by Tarla Dalal. (I received this book as part of the gift from Nupur  for my 'Jaangri' recipe). I saw this recipe and thought it would be a nice accompaniment to rotis. The most impressive thing for me in this recipe was the addition of pumpkin puree as part of the gravy. A couple changes to the original recipe and the Palak Tofu Koftas were just as delectable ! I substituted Paneer with Tofu and also Milk with Low Fat Cottage Cheese (Please note that the cottage cheese I am referring to here is not the same as Paneer as is referred to in many places).


The only change I would make for the next time I make this curry is to make the koftas in a paniyaram (Ponganala penam) instead of steaming them. After steaming the koftas, they turned out very soft as opposed to being a little crispy when deep fried the conventional way.






Ingredients - 
For the Koftas - 


Palak (Spinach) blanched, drained and ground to paste 1 cup
Tofu grated 1 cup
Rice Flour 2 Tbsp
Green Chillies chopped 1/4 tsp
Salt to taste


For the gravy - 


Tomatoes chopped 2 cups
Onions chopped 1/2 cup
Ginger-Garlic paste 1 tsp (or as needed)
Cloves 3-4 
Cinnamon 1 inch piece
Pumpkin puree 1/2 cup 
Cumin seeds (Jeera) 1/2 tsp
Chilli powder 1tsp (or as per taste)
Cottage cheese (small curd) 1/2 cup or Low Fat Milk 
Sugar 1 tsp
Coriander leaves chopped for garnish 2 Tbsp


Method Of Preparation - 


For the Koftas - 


Combine all the ingredients in a bowl and mix well.


Divide the mixture into 15 equal parts. Shape each portion into even sized round.


Steam the koftas for about 10-15 min. Keep them aside till required. (I placed these koftas in a button idli stand).


For the Gravy - 


In a heated sauce pan, add a little oil and saute the onions. Optionally saute the tomatoes too.


Puree the sauteed onions and tomatoes. 


In the same sauce pan, add a little more oil and saute jeera, cloves, cinnamon, ginger-garlic paste and add the pureed onion-tomato mixture. Add the pumpkin puree and mix well.


Add Chilli powder, sugar and salt and bring to a boil. Adjust the taste as needed.


Make a paste of cottage cheese and blend it in the above gravy. Optionally milk can be added at this stage.


Just before serving, reheat the gravy with a little water if needed and slide the steamed koftas into it and bring to a boil.




These surely go to Aipi and Priya Mitharwal's 'Bookmarked Event'
Preparation Time 1 hr
Serves 5-6 Adults
Posted by Harini on Tuesday, November 23, 2010

6 comments

  1. Like the addition of pumpkin puree here. The gravy looks fab !!

    Deepa
    Hamaree Rasoi

     
  2. looks awesome to say d least--- this reminds me tht koftas have not entered my kitchen for some time !

     
  3. Addition of pumpkin puree is very innovative..

     
  4. Priya Says:
  5. Very tempting kofta, adding pumpkin puree sounds very interesting and unique..

     
  6. aipi Says:
  7. Delish koftas with tofu n spinach..and the addition of pumpkin puree in the gravy is really interesting..awesome recipe..can be served for Thanksgiving dinner:)

    US Masala

     
  8. Shivani Says:
  9. Mouthwatering Koftas with tofu n spinach...just need few rotis to start eating it

     
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