Ingredients:

• 2 lbs – Spinach
• 1 lb (pack) – extra firm Tofu
• 1 – Egg
• 5 tbsp – fine Wheat four (maida)
• 2 tbsp – Corn starch
• 6 – medium Cloves of Garlic
• 1 tbsp – minced Ginger
• 4 to 5 – Bay Leaves
• 1 tsp – Garam Masala powder
• 1/2 cup – chopped Onions
• 1 cup – ground Chicken (substitute it with soy vegetable protein granules for vegetarians)
• 2 tbsp – soy sauce
• Cooking oil
• salt to taste
• For wet spices:
• 1 tsp – Turmeric powder
• 1 tbsp – chilli powder
• 1/2 tsp – Cumin seeds powder
• 1 tbsp – black pepper powder

Method:

1. Mix everything under wet spices in a little bit of water and set aside. This step enhances flavour.
2. Wilt spinach with 1/4 cup water and grind it to sauce.
3. Drain tofu and squeeze it in a muslin cloth to get rid of water. Mash tofu till it is consistent.
4. Mix ground chicken (or vegetable protein), soy sauce, egg, corn starch and fine flour.
5. Adjust the amount of flour or egg so that the mixture is of soft lump consistency.
6. Shape into balls and deep fry in hot oil.
7. Set aside on a kitchen paper towel.
8. Heat two tbsp of oil. Add garlic, ginger and bay leaves.
9. Wait for a 1/2 minute before adding onions.
10. When onions turn golden in colour, add the spices paste and continue to fry for 4-5 mins.
11. At this time, add the garam masala powder followed by spinach sauce. Add salt to taste.
12. Cover and cook for 5 mins more.
13. Before serving remove bay leaves from the sauce.
14. Serve sauce first followed by 3-4 balls in a bowl.

Recipe courtesy of Rajiv