Goat Cheese and Palak Kofta with Yogurt Sauce

Serves 2


25g goat cheese

50g spinach, blanched and chopped

25g paneer (cottage cheese), grated

15g onion, diced

15g garlic, chopped

3g cumin seeds

5g red chilli powder

Salt to taste

5g turmeric powder

10g garam masala powder

3g asafoetida, powdered

150g yogurt, whisked

40g besan (chickpea flour)

3g red chillies, whole

3g whole coriander seeds

5 asparagus, full-length

10g fresh coriander

250ml refined oil (for frying also)

10g mustard seeds


Make round balls of the spinach mixture and stuff the dumplings with goat cheese. Now fry the koftas in moderately hot oil till crispy. Blanch asparagus in salted water and keep aside. Pour the sauce on a plate, topped with the koftas and asparagus. Garnish with a coriander sprig and serve.

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