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“Morning Evening” is a Mughlai dish of spinach koftas and spiced gravy, so named because these koftas or dumplings, when sliced, resemble the moon in early twilight.

* 1 bunch fresh spinach, well-washed, tough stems removed, and blanched in 3 cups of salted, boiling water, squeezed dry and roughly chopped

* 1 batch homemade paneer (a dry goat’s cheese could be substituted)

* 1 teaspoon red chili powder

* 2 tablespoons corn flour

* ½ teaspoon salt

* 1 green serrano chili

* 1 teaspoon garam masala

* 2 tomatoes, roughly chopped

* 1 red onion, roughly chopped

* 2-inch piece of ginger, roughly chopped

* 2 garlic cloves, roughly chopped

* 2 teaspoons coriander power

* 1 teaspoon cumin powder

* 1 tablespoon honey

* 1 tablespoon sour cream

* ½ cup water

* 2 tablespoons dried methi (fenugreek)

Season spinach with salt, ½ teaspoon of red chili powder, and 1 tablespoon corn flour. Mix well. Add more corn flour if it is too soft. Crumble paneer and shape into small balls the size of walnuts. Take a golf ball size of spinach, flatten in your palm and place a paneer ball on the spinach. Shape the spinach around the ball and squeeze tight to enclose. Place on a plate in the refrigerator.

Grind the tomatoes, ginger, onion, and garlic together in a food processor or blender to make a salsa texture. Heat oil in a large pan and add mixture. Cook over medium-high heat until oil shows around edges, about 15 minutes. Add coriander powder and garam masala. Stir well. Add sour cream, honey, and methi. Stir well. Add water and let simmer.

Meanwhile, heat oil to 350°F. Roll spinach balls in corn flour and carefully dip them in heated oil for 5 minutes. Remove to paper towels. They should be dark on outside. To serve, slice spinach balls in half carefully with very sharp knife. Heat sauce and place koftas on the sauce. Serve with chapathi, rotis, or puris.