Remember Tater Tots from your high school lunches? What about spinach nuggets from fast food restaurants with some spicy dipping sauce. Did you ever think you could make an Indian curry out of them? Here's what my mom had to say. The following is our conversation between mother (M) and I, the daughter (D):
***Quick Tip:
- To avoid koftas /nuggets from breaking, arrange them in the serving dish and pour hot gravy over them. Microwave for 3-5 minutes if needed.
M: Traditionally, Koftas (dumplings) are made using the following method: you first grate vegetables like potatoes, long squash, plantains or even Paneer (Indian Cheese). Then mix the grated vegetable with bread crumbs or gram flour, and then make them into balls. Next you fry these balls and add them to the gravy which you also have to make.
D: What?? All this sounds like a long process. Isn't there a way to shorten this recipe and still eat healthy.
M: I'm glad you asked because there's a way out. You can use tater tots or spinach nuggets as the dry koftas. No more grating or mixing and making balls. All you have to make is the gravy, which is not that difficult.
D: Okay, how do you make it? Oh, maybe we can make this for our guests tonight.
M: That's a good idea. It makes 3-4 servings, so we will have enough.
Here's what you will need:
Ingredients for koftas:
- 1 Packet Veggie Patch Spinach Nuggets - (12 pieces total)
Ingredients for the gravy:
- 2 tbsp Cooking oil
- 1 Medium Onion, finely chopped
- ½ tbsp Ginger-garlic paste
- ½ tbsp Garam Masala
- ½ cup Red Pack Crushed Tomato puree
- 1 tsp Chili Powder
- 1 tsp Turmeric Powder
- 1 tbsp Cream cheese
- 1 tbsp Regular Sour Cream
- 1 tbsp Fresh Coriander, finely chopped
- Salt to taste
***It's a good thing we have our Chaunk box (spice box) for some of the ingredients. It makes it easier to store them for cooking.
Procedure:
1) Bake the koftas in a toaster oven at 350°C for 20 minutes, alternately they can be toasted mildly on both sides in a non-stick pan.
2) Heat oil in a saucepan and sauté crushed onions until light golden brown. Add ginger garlic paste and sauté for 1-2 min. Then add turmeric, chili and garam masala powder and mix well.
3) Stir in crushed tomato / puree and mix well, add cream cheese & sour cream and mix it into the tomato mixture.
4) Next, add water to make the gravy to a soup like consistency and salt & boil the sauce. Evaporated milk (small can) can be used instead of cream cheese and sour cream to make the gravy.
5) Drop the nuggets into the sauce and continue to heat the curry to boil and remove and transfer into a serving dish.
6) Garnish with fresh coriander and serve the vegetable with rice or any type of bread.
***Quick Tip:
- To avoid koftas /nuggets from breaking, arrange them in the serving dish and pour hot gravy over them. Microwave for 3-5 minutes if needed.
- Fat-free or non-fat ingredients could be used to make a low-calorie dish.
- Mushroom and broccoli nuggets, Tater tots, or Ashoka's Hara Bhara Kebabs can also be substituted for spinach nuggets.
