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Spinach Ball Curry

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Yield

4 servings

Prep

10 min

Cook

30 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
4 cups spinach Camera
2 medium potatoes Camera
1 cup chickpea (garbanzo) flour *
3 tablespoons soy milk Camera
1 teaspoon salt Camera
1 pinch turmeric * Camera
½ teaspoon garam masala * Camera
½ teaspoon amchoor (dried green mango powder) *
½ teaspoon cayenne pepper Camera
1 ¼ cups gravy Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 121 16% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 1030mg 43%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 10g
Vitamin A 58% Vitamin C 25%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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