Spinach Ball Curry
Submitted by bbb
Spinach and potato koftas spiced with garam masala, turmeric, and amchoor, rolled in coconut and deep-fried until golden, then simmered in curry gravy. A classic Indian vegetarian dish.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
1 hrsThese are palak kofta, and they are something special. Spinach and boiled potatoes get ground together, bound with chickpea flour, and seasoned with turmeric, garam masala, cayenne, and a tangy hit of amchoor (dried mango powder).
Each ball gets rolled in coconut and deep-fried in ghee until the outside is crunchy and golden while the inside stays soft and earthy.
Then they go for a swim in warm curry gravy, soaking up all that spiced richness without falling apart.
Finished with fresh coriander, this is the kind of dish that fills the kitchen with the most incredible aroma.
Kitchen Tips
- Make sure your spinach and potato mixture is dry enough to hold its shape. If it’s too wet, add a bit more chickpea flour until the dough comes together cleanly.
- Don’t crowd the pan when frying. Too many koftas at once drops the oil temperature and you get greasy, soggy balls instead of crisp ones.
- Simmer the koftas gently in the gravy. Aggressive boiling will break them apart.
- Amchoor is optional but worth finding. It adds a sour, fruity tang you can’t replicate with lemon juice.
Ingredients
Directions
Boil spinach and potatoes.
Drain, peel potatoes and grind with the spinach.
Add chick pea flour and blend.
Stir on milk or cream. Add salt, turmeric, garam masala, mango powder (omit if you want) and cayenne.
Mix together until you have a smooth dough, pluck off small pieces and 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 and deep fry until completely golden.
Remove and place on a plate.
Heast gravy in a pot over medium heat.
Drop in the koftas, cover, lower heat and cook for 10 minutes.
Garnish with coriander and serve.
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