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Paneer can be quickly made by baking ricotta cheese at 350F for about 30 minutes. You can also substitute soft tofu (soya paneer).
If using frozen spinach thaw it separately in a bowl first. Add the liquid as well as the spinach as it improves the color of the koftas.
In a food processor (or large bowl) combine all the ingredients and mix to a stiff batter (or very soft dough). Form round balls about 1 inch around then flatten them slightly. Place them in a steamer. Steam the koftas for about 20 minutes until they are firm and slightly raised.
Makes about 12 dumplings. Serve in a spicy gravy such as Makhani, your favorite curry.
Each (2 dumpling) serving contains an estimated:
Cals: 136, FatCals: 38, TotFat: 4g
SatFat: 2g, PolyFat: 0g, MonoFat: 2g
Chol: 13mg, Na: 318mg, K: 193mg
TotCarbs: 17g, Fiber: 3g, Sugars: 1g
NetCarbs: 14g, Protein: 8g
I made these to serve with makhani gravy. They made a complete dinner.
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