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.
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.
I made these dumplings to put in malai curry, it was really difficult not to eat them straight away!
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
- Turn the buttermilk into cheese (see DIY Buttermilk Cheese)
- Thaw the spinach and squeeze out the excess water
- Mix all ingredients in a bowl and roll into balls
- Shallow fry the balls until golden.
Serve: add to a curry or serve with minted yoghurt as a starter or snack