Spinach Ball Curry
Yield
4 servingsPrep
10 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups | spinach |
|
| 2 | medium | potatoes |
|
| 1 | cup | chickpea (garbanzo) flour | * |
| 3 | tablespoons | soy milk |
|
| 1 | teaspoon | salt |
|
| 1 | pinch | turmeric |
*
|
| ½ | teaspoon | garam masala |
*
|
| ½ | teaspoon | amchoor (dried green mango powder) | * |
| ½ | teaspoon | cayenne pepper |
|
| 1 ¼ | cups | gravy |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
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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