1 tsp neutral oil
1 tbsp small diced onion
1 tsp minced garlic
5 oz baby spinach
¼ cup mashed potato
½ cup grated paneer
½ tsp garam masala
1 mint sprig, chopped, no stems
2-3 cilantro sprigs, chopped
½ tsp sweet paprika
2 tbsp chickpea flour, plus more if needed
½ tsp salt
Oil for deep frying
1 jar Maya Kaimal Butter Masala Simmer Sauce
Chopped cilantro, for garnish
Garam Masala, for garnish
In a sauté pan, heat the oil, add the onions, garlic, and spinach. Sweat for 2-3 minutes until the spinach is wilted. Cool completely and blend in a blender or food processor to make a smooth paste.
In a bowl, combine the spinach puree, and all the kofta ingredients and make a soft dough. Add more chickpea flour if it is too sticky. Wet your hands and roll into 10 balls, about 2 tbsp each.
Heat about 1 inch oil in a pan for deep frying. Deep fry the koftas until golden brown. Take them out on a paper towel lined plate and set aside
Pour the Maya Kaimal Butter Masala Simmer Sauce into a small pot. Heat through. Add the fried koftas and simmer for 2 minutes.
Garnish with cilantro & garam masala. Serve hot with naan or rice. Enjoy!