Palak Chena Kofta Curry With Chili Garlic Naan Recipe

Blanch and purée spinach

Bring a medium pot of water to a boil. Add the chopped spinach and blanch for 1 minute until wilted. Drain and immediately transfer to an ice bath to stop cooking. Squeeze out as much water as possible using a clean towel or cheesecloth, then finely chop or purée the spinach to a coarse paste.

Prepare chena

If using store-bought chena or homemade paneer/ricotta, press any excess moisture using a cloth for 10 minutes so it is fairly dry. Crumble or grate into a bowl.

Make kofta mixture

In a large bowl combine the puréed spinach, crumbled chena, mashed boiled potato, finely chopped green chili, grated garlic and ginger, garam masala, ground cumin, cornstarch (or besan), and 1 tsp salt. Mix well until a cohesive mixture forms. Taste and adjust salt or spices.

Form and fry koftas

Divide the mixture into 12–14 small portions and shape into smooth round balls (slightly flattened if you prefer). Heat 4 tbs oil in a shallow skillet over medium heat. When hot, add koftas in batches and shallow-fry for 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate. Alternatively, bake at 200°C (400°F) for 18–20 minutes, turning once, brushing lightly with oil.

Temper and sauté aromatics

Heat 2 tbs oil or ghee in a saucepan over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds. Add the finely chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes. Add minced garlic and ginger and cook 1 minute until fragrant.

Build the gravy

Add tomato purée to the pan and cook, stirring occasionally, until the raw tomato smell disappears and the oil begins to separate, about 6–8 minutes. Stir in ground coriander, ground cumin, turmeric, red chili powder, and 1 tsp salt; cook 1–2 minutes to bloom the spices.

Finish and purée

Add the blanched spinach purée (reserve a little if you want whole-leaf garnish) or alternatively lightly chop remaining blanched leaves and add to the pan. Pour in 1 cup water, bring to a simmer, and cook 5–7 minutes to meld flavors. Use an immersion blender or regular blender to purée the gravy until smooth and velvety (careful with hot liquids). Return to pan.

Adjust consistency and enrich

If gravy is too thin, simmer uncovered for a few minutes; if too thick, add a splash more water. Stir in cream or coconut milk for richness, then add lemon juice and chopped cilantro. Adjust salt and spice to taste.

Add koftas

Gently place the fried or baked koftas into the warm gravy just before serving so they soak up some sauce but remain intact. Warm for 1–2 minutes and serve immediately.

Activate yeast and make dough

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar, and yeast. Let sit 5–8 minutes until foamy. In a large bowl mix flour and salt. Add the yogurt, oil/butter, and activated yeast. Mix to a soft dough; add a tablespoon of water if needed. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic.

First rise

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape and top naans

Punch down the dough and divide into 4 equal portions (for larger naans divide into 2). Roll each portion into a ball and flatten with a rolling pin into an oval about 1/4 inch thick. Mix minced garlic, red chili flakes, and chopped cilantro; sprinkle and gently press this mixture onto the surface of each rolled naan. Brush a little melted butter or oil on top.

Cook naans

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Cook each naan 1–2 minutes on the first side until bubbles form and underside has dark spots. Flip and cook another 1–2 minutes until both sides have charred spots and it is cooked through. For extra char, quickly hold the naan over an open flame (if available). Brush with melted butter or ghee after cooking.

Serve

Keep cooked naans wrapped in a clean towel to stay soft. Serve warm alongside palak chena kofta curry.