Spinach Chenna Kofta Recipe – Cashew Poppy Seed Dumplings

Last Updated on 4 months by Neha Deshmukh

Spinach Chenna Kofta Recipe – Cashew Poppy Seed Dumplings

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Spinach Chenna Kofta. These melt-in-your-mouth dumplings in a creamy, flavorful gravy are seriously addictive. I first made these for a family get-together, and they were a huge hit! It’s a little bit of work, but trust me, the end result is absolutely worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Spinach Chenna Kofta recipe isn’t just delicious; it’s a little bit special. The combination of soft chenna (Indian cottage cheese) and spinach, coated in a fragrant cashew and poppy seed paste, is just divine. The gravy is rich and subtly spiced, making it a comforting and satisfying meal. It’s perfect for a weekend dinner or a festive occasion. Plus, it’s a great way to impress your friends and family with your Indian cooking skills!

Ingredients

Here’s what you’ll need to make these amazing Spinach Chenna Koftas:

• 3.3 oz/100 g baby spinach
• Pinch of baking soda
• 1 cup fresh chaana/chena (about 200g)
• ½ cup cashew (about 75g)
• 1 tablespoon poppy seeds (about 10g)
• 1 teaspoon salt
• 3 tablespoons oil
• 1 teaspoon fennel seeds
• ½ teaspoon cumin seeds
• ½ cup finely chopped onion (about 80g)
• 1 tablespoon grated garlic
• ½ tablespoon grated ginger
• Pinch of sugar
• ½ teaspoon turmeric powder
• 1 teaspoon chili powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon fennel powder
• 2 tablespoons fresh crème
• 1 teaspoon butter

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Chaana/Chena: This is the star of the show! Make sure it’s fresh and soft. You can find it at most Indian grocery stores. If it feels a little dry, soak it in warm water for 10-15 minutes before using.
• Cashew & Poppy Seed Paste: This adds a beautiful texture and nutty flavor. Don’t skimp on grinding these finely – a smooth paste is key.
• Spice Blends: Regional variations are common! Some families add a touch of garam masala to the gravy. Feel free to adjust the chili powder to your preferred spice level. I personally like to add a tiny pinch of hing (asafoetida) while sautéing the onions for extra depth.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil water in a saucepan. Add the spinach and a pinch of baking soda. Cook for about 2 minutes until wilted. Drain well and set aside. This helps retain that vibrant green color!
2. Now, for the chenna. Knead it gently for about 7 minutes until it’s smooth and comes together. This is important for forming the koftas.
3. Grind the cashews and poppy seeds into a fine powder. A food processor works best for this.
4. In a bowl, mix half of the cashew-poppy seed powder with the chenna and ½ teaspoon salt. Mix well, then form into 8-9 small dumplings.
5. Heat 2 tablespoons of oil in a pan over medium heat. Gently fry the dumplings until they’re golden brown on all sides. Set them aside – they don’t need to be cooked through at this stage.
6. In the same pan, heat the remaining oil. Add the cumin and fennel seeds. Let them splutter for a few seconds.
7. Add the chopped onion, grated garlic, and grated ginger. Sauté for about 3 minutes until the onions are golden brown. A little patience here builds a lot of flavor!
8. Add the chili powder, cumin powder, coriander powder, and fennel powder. Cook for another 4-5 minutes, stirring constantly, until fragrant. Be careful not to burn the spices!
9. Purée the cooked spinach and add it to the pan. Add the remaining cashew-poppy seed powder. Cook, covered, for about 2 minutes.
10. Stir in the crème, add the fried dumplings, and a teaspoon of butter. Simmer for another 2 minutes, allowing the flavors to meld together.
11. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they get evenly browned.
• If the gravy seems too thick, add a splash of water.
• Taste and adjust the seasoning as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based cream and a tofu-based chenna substitute. It won’t be exactly the same, but still delicious!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the amount of chili powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: These koftas are perfect for Navratri or Diwali! You can serve them with a side of aloo puri or chawal.

Serving Suggestions

Spinach Chenna Kofta is best served hot with:

• Steamed rice
• Naan or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is chaana/chena and where can I find it? Chaana/chena is Indian cottage cheese, made by curdling milk with lemon juice or vinegar. You can find it at most Indian grocery stores.
• Can I make the koftas ahead of time? Yes! You can fry the koftas and store them in the refrigerator for up to a day. Just reheat them gently in the gravy before serving.
• How do I prevent the koftas from becoming too soft? Don’t over-knead the chenna, and don’t add too much liquid to the mixture. Frying them until golden brown also helps them hold their shape.
• What is the best way to grind the cashew and poppy seeds? A food processor is your best bet. You may need to add a tiny bit of water to get a smooth paste.
• Can I adjust the sweetness level in the gravy? Absolutely! Add a pinch more or less sugar to suit your preference.