SPINACH KOFTAS IN A CREAMY TOMATO CURRY

Preparation Method :

• Blend together the tomatoes, garlic and ginger to a fine paste, Heat the oil in a large non-stick saucepan. Add the onion and cook until lightly browned.
• Add the tomato paste, cashew nuts, spices and salt. Cook over a moderate heat for about 10 - 15 minutes, until the paste releases oil.
• Blend until smooth, adding a little water, if necessary.
• Reheat the pan and pour the paste into the pan with 2 cups of water, bring to a boil and simmer to low flame for 10 - 12 minutes.
• Dumplings: Wilt the spinach in a pan with a little water and a good pinch of salt. When cool squeeze out the excess water and blend to a coarse puree. Add the cornflour and cheese, stir well.
• Heat the oil for deep-frying in a pan. Drop heaped teaspoonfuls of the mixture straight into the oil in batches
• Cook them carefully, turning to ensure even cooking for about 10 minutes till it turns brown. Remove and blot off excess oil on kitchen paper.
• Once the dumplings are all cooked, place them in the curry and cook for 3 - 5 minutes. Stir in the butter and serve.