Tofu Kofta in Palak Saag

This recipe has been a regular in my family for decades. Its a spin on the classic palak paneer, but with the exception of my son no one in my family likes paneer. So when we crave for palak (spinach) curries this is one of our favorite. I also make the kofta (meatballs) with minced turkey or chicken, but this vegan version is my favorite. I love saag in every form and I find the combination of kofta with palak is hearty, wholesome and super delicious.

Kofta is a common term to describe meatballs, usually minced meat or minced vegetables or lentils.

Saag is a common term used to describe any cooked green leafy vegetable. With most saag recipes the base is spinach and other greens like mustard, fenugreek, sorrel, chard, amaranth or broccoli raab is added. Feel free to replace some of the spinach with other greens when you find fresh greens in season, it adds another dimension and nutrition. Just make sure a good 50% is spinach. If you love palak paneer you’ll love this one too.

NOTE:

1. For this recipe whole bunched spinach is preferred, the stems add depth, volume and body to the curry. It’s a little extra work to prepare the spinach, but your results are better. Simply cut the roots and a some of the bottom stem and wash the whole leaves 2-3 times in plenty of water to get rid of all the dirt. If whole bunch of spinach is hard to find use frozen or bagged baby spinach it will still work.
2. I always add nutmeg to a spinach dish, nutmeg elevate the flavor of spinach.
3. Another herb I always use with spinach is dried fenugreek leaves also called Kasoori methi. Kasoor is a region of Pakistan that has the best fenugreek, but it grown everywhere now. If you regularly cook Indian food I recommend keeping some fenugreek in your pantry and use in tomato based or lentil curry to get that restaurant like flavor. Find them in any well stocked Indian grocery store or online.
4. This recipe serves 4-5 as a main dish with rice

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Tofu Kofta Balls

• 3-4 shiitake mushrooms wiped with a damp paper towel and dry
• 14 oz extra firm organic tofu also called high protein tofu, drained and patted dry
• 3-4 tablespoons chickpea flour (besan) or tapioca starch (the amount depends on how moist the tofu is)
• 1 tablespoon chia seeds, ground
• ½ cup (60 g) raw walnuts soaked overnight or 1 hour in hot water
• 2 small cloves garlic, peeled
• 1/2 teaspoon turmeric, ground
• 1/2 tsp ground cardamom (optional)
• 1 green chili chopped
• 1 bay leaf
• Handful of fresh cilantro, leaves and top stems
• sea salt and freshly ground black pepper
• oil for brushing

• For the Spinach
• 2-3 tablespoons avocado oil or any neutral tasting oil
• 2 pounds organic spinach, you can use frozen too, see notes**
• 1 medium onion finely chopped
• 6-8 medium sized garlic cloves peeled 
• 2 inch fat piece ginger chopped
• 1-2 hot green chillies, use more or less to your heat tolerance
• 1 large or 2 medium chopped tomatoes
• ½ tsp turmeric
• 1/2 tsp ground nutmeg
• 1 tsp garam masala
• 1 tsp dried kasoori methi, crushed between your palms
• 1 tsp or more cayenne powder or hot chilly powder
• 1 cup coconut milk or 3 tablespoons coconut or regular cream or yogurt
  Sea salt to taste

INSTRUCTIONS

• In a large stock pot place the spinach leaves, turn the heat on to medium, add ¼ cup water to get the steam going.
• Lower the heat, cover and keep a watchful eye. Using tongs flip the leaves so they are evenly wilted about 5-6 minutes. Turn off the heat and leave it to cool. Use a regular or handheld blender to purée the wilted spinach. Set aside.
• To make the koftas: In a food processor pulse the garlic and cilantro. Add the walnuts, mushrooms and pulse a few more times. Next add the crumbled tofu, salt, chia, turmeric, cardamom and blitz till mashed but not purée. Add chickpea flour little by little to form a dough. Refrigerate the mixture to firm up about 2 hours.
• If you feel the balls can’t hold up add a teaspoon of cornstarch or besan (chickpea flour).
• Preheat the oven to 375 °F. Line a baking sheet with parchment paper and spray lightly with oil.
• Scoop about a generous tablespoon of the mixture and roll into a ball. Place the balls on the greased tray and lightly brush the koftas with oil. Bake in the oven for 30 minutes till golden brown. Turn gently once to get even browning.
• While the koftas bake make the sauce. In a sauce pan warm the oil and add onion, garlic, ginger, chopped tomatoes and sauté till golden and soft. Add all the ground spices, sauté for another 2-3 minutes.
• Now add the spinach purée and coconut milk. Bring it to a boil and simmer for 5 minutes. Note: the sauce sputters so keep it on low heat and covered. Gently mix and adjust seasoning.
• When the lentil koftas are done add as many as you like to the sauce and blanket them in the sauce without moving them around too much.
• Gently simmer to heat through. Let the pot rest for a few minutes so the koftas can absorb the sauce a little before serving. Serve with a drizzle of cream and eat with rice naan, pita, chappati or carb of your choice.