Palak Paneer Koftas (spinach & cheese dumplings)

Spinach dumplings are tasty little morsels of deliciousness. They are easy to make, a tasty snack and also a great addition to curries, especially a creamy tomato malai curry.

My friend Sol and I recently headed out for Indian. We ordered a couple of curries, including a malai kofta. The malai curry was delicious and inspired me to make my own. I have made this curry before, but not for quite some time.

This post is about making palak paneer koftas (aka spinach and cheese dumplings).

For this recipe I made my own buttermilk cheese. Buttermilk cheese is surprisingly easy to make – simmer a 600ml carton of buttermilk (in the carton) in a stockpot of water for 30 minutes, put stockpot aside to cool for 12 to 18 hours, use a colander to strain the curds, add salt and you have cheese.

1. buttermilk cheese

Making buttermilk cheese

To make the dumplings I used the cheese from a 600mL carton of buttermilk, a 250g packet of frozen spinach (I’m lazy!), 4 tablespoons for plain flour, and a pinch of each chilli, turmeric, garam masala and salt.

Thaw the spinach and squeeze out the excess water. Mix all ingredients in a bowl and roll into small balls. I made 18 balls from the mixture.

2. DSC00410Shallow fry the dumplings in a frypan until golden.

3. fry

I made these dumplings to put in malai curry, it was really difficult not to eat them straight away!

4 dumpling - pic page

Ingredients: cheese from a 600mL carton of buttermilk; a 250g packet of frozen spinach ; 4 tablespoons for plain flour; a pinch of each chilli, turmeric, garam masala and salt; and oil to fry.

Equipment: bowl, frypan

Steps:

  1. Turn the buttermilk into cheese (see DIY Buttermilk Cheese)
  2. Thaw the spinach and squeeze out the excess water
  3. Mix all ingredients in a bowl and roll into balls
  4. Shallow fry the balls until golden.

Serve: add to a curry or serve with minted yoghurt as a starter or snack

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