Spinach ball curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Spinach |
| 2 | mediums | Potatoes |
| 1 | cup | Chick pea flour |
| 3 | tablespoons | Soy milk or cream |
| 1 | teaspoon | Salt |
| 1 | pinch | Turmeric |
| ½ | teaspoon | Garam masala |
| ½ | teaspoon | Green mango powder |
| ½ | teaspoon | Cayenne |
| Ghee to deep fry | ||
| Dried coconut | ||
| 1¼ | cup | Gravy, see recipe |
| Chopped cilantro | ||
Directions
Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach. Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric, garam masala, mango powder (omit if you want) & cayenne. Mix together till you have a smooth dough. pluck off small pieces & shape into a ball or any other shape you might desire.
Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut & deep fry till completely golden. Remove & place on a plate.
Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower heat & cook for 10 minutes.
Garnish with coriander & serve. Michael Pandya, "Indian Vegetarian Cooking"
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