Category: Curries
Rating:
3.75
Servings: 4
Ingredients
4 cup spinach
2 medium potatoes
1 cup chick pea flour
3 tablespoon soy milk or cream
1 teaspoon salt
1 pinch turmeric
1/2 teaspoon garam masala
1/2 teaspoon green mango powder
1/2 teaspoon cayenne
1 ghee to deep fry
1 dried coconut
1 1/4 cup gravy, see recipe
1 chopped cilantro
Directions: How to Cook Spinach Ball Curry
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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