For the Kofta
- baby spinach, washed
- 1 cup paneer
- 1/ 2 cup crumbled feta cheese
- 1/ 2 cup grated mozzarella cheese
- 2 large cloves garlic, crushed
- 3/ 4 cup breadcrumbs
- 2 tablespoons flour
For the Tomato Sauce
- 3 (14 ounce) cans chopped tomatoes
- 1 tablespoon tomato puree
- 4 large cloves garlic, crushed
- 1 tablespoon olive oil
- 2 bay leaves
- 2 black whole cardamom
- 1 teaspoon garam masala
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper flakes
- 1 1/ 2 teaspoons salt
- 2 teaspoons sugar
- 2 tablespoons half and half, for drizzling
- 1 tablespoon cheddar cheese, grated, optional
- 1 tablespoon chopped flat-leaf parsley
- Spaghetti, cooked according to package directions, to serve
Make the kofta: Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches unless you have a big colander). When cool enough to handle, squeeze out all the excess water. Roughly chop the spinach and mix in a large bowl with the cheeses, garlic, breadcrumbs and flour. Mix well. The kofta mixture should be thick and able to hold its shape when you form a ball. Set aside for 10 minutes.
Make the tomato sauce: heat the oil in a large, ovenproof pan or casserole dish. Add the garlic, bay leaves, black cardamom and tomato purée. Sauté for a 30 seconds and then add the tinned tomatoes, garam masala, smoked paprika, salt, sugar and red pepper flakes. Stir well and simmer gently for 10 minutes.
Preheat oven to 350ºF. Roll the spinach and cheese mixture into small balls. Arrange on top of the tomato sauce. Bake for 35-40 minutes until golden and bubbling.
Drizzle with the half and half, grate over some mature Cheddar, if desired. Sprinkle with the chopped parsley and serve hot with cooked spaghetti.