Modern Palak Cheese Kofte - By Chef Manoj Rathore

Ingredients:

For the balls

Refined Flour - ½ cup

Semolina - ½ cup

Drained Whole Milk Ricotta - 15 oz.

Fresh Spinach - 16 oz.

Large Egg - 1 no. (At room temperature)

Grated Parmesan Cheese - ¾ cup (as well as for serving)

Salt - ½ tsp

Nutmeg - 1 pinch

For the Sauce

Olive Oil - 2 tbsp

Diced, Medium, White Onion - 1 no.

Minced Garlic - 2 tsp

Crushed Tomatoes - 1 can of 28 oz.

Minced Fresh Parsley - 2 tbsp

Sugar - ½ tsp

Salt - ¾ tsp

Black Pepper - ½ tsp

Instructions:

1. Blanch the spinach. Drain and immediately rinse spinach in cold water.

2. Chop spinach finely. Place chopped spinach in a large bowl. Add all-purpose flour, semolina flour, ricotta, egg, Parmesan and salt; mix until well combined.

3. Roll mixture into individual 1½” balls; keep balls to a sheet pan. Repeat process until all of the mixture has been used.

4. Bring a large pot of salted water to a boil. Add balls and cook until they float to the surface (for 2-4 minutes).

5. While the balls drain, make the sauce by adding olive oil to a medium saucepan over medium-high heat. Once hot, add onions and cook for 5 minutes, stirring occasionally.

6. Add the garlic, crushed tomatoes, parsley, sugar, salt and pepper. Reduce to medium heat and continue cooking for 10 more minutes, stirring occasionally.

7. To serve, add tomato sauce to plates and top with ball. Garnish with additional grated Parmesan cheese & basil leaves.