A sophisticated interpretation of classic Mughlai koftas, featuring a play of textures and flavors where fluffy quinoa melds with earthy spinach. The koftas are swaddled in a velvety coconut-cumin cream that tantalizes with notes of warmth and subtle spice.
Cook Time
45 minutes
Calories
420 per serving
Servings
4
In a mixing bowl, combine cooked quinoa, chopped spinach, 1 tablespoon coconut flour, chickpea flour, half of the cumin seeds, ginger-garlic paste, and green chili paste. Season with salt and mix thoroughly to form a dough.
Shape the mixture into small koftas, approximately the size of a walnut, ensuring a compact and smooth finish.
In a heavy-bottomed pan, heat ghee over medium heat and gently fry the koftas until they are golden brown. Remove from the pan and set aside on a paper towel to drain excess oil.
For the sauce, in the same pan, add remaining cumin seeds, letting them sizzle to release their aroma, then reduce to low heat.
Whisk together coconut milk, heavy cream, turmeric powder, remaining coconut flour, and salt in a separate bowl until smooth. Slowly pour this into the pan with cumin and simmer gently, stirring continuously, until the sauce thickens slightly.
Return the koftas to the pan and coat them evenly with the coconut-cumin cream. Allow them to simmer for an additional 5-7 minutes on low heat, absorbing the flavors.
Finish with a sprinkle of garam masala and garnished with fresh cilantro. Serve elegantly plated with a light drizzle of coconut cream.
