For the paneer:
Un-homogenized milk if available of full milk, 1 litre. Juice of ½ lemon (or more if necessary). Heat milk and when it is close to boiling add the lemon juice to curdle the milk stirring gently all the time. Once it sets strain through thin cloth. This makes about 175 gms paneer.
For the koftas:
175 gms paneer
2-3 tbsp plain flour
2 tbsp chopped coriander
2 green chillies chopped finely
Salt to taste
Mix the above ingredients, shape into small balls and deep fry in oil till golden brown. Drain on kitchen paper and keep aside till ready to use.
For the sauce:
1 tbsp grated coconut
1 tbsp chopped cashew nuts
1 tbsp white poppy seeds (grind these ingredients to a paste)
4 cloves garlic chopped
3 cm piece fresh ginger, chopped
4 green chillies (or according to preference)
1 tsp aniseed
Yoghurt
Heat enough vegetable oil or ghee (clarified butter) to start frying first the ground paste of coconut, nuts and seeds and soon after add the garlic, ginger, green chillies and aniseed and stir for a few minutes (be careful not to burn). Soon after add 150 ml plain yoghurt and fry it for a while with the paste till it blends in well. Add 250 gm (or more depending on how many people you are cooking for) finely chopped spinach (deep freeze spinach works equally well) and add salt to taste and stir for a while and allow the spinach to wilt (or milt in). Check the seasoning and if you want a more spicy sauce add a bit of red chili powder. When you are ready to serve add the paneer koftas to the sauce.
