Spinach Ball Curry

Recipe Ingredients

4 cups	948ml	Spinach
2 cups	474ml	Potatoes (medium)
1 cup	62g / 2.2oz	Chick pea flour
3 tablespoons	45ml	Milk or cream
1 tablespoon	15ml	Salt
1		Turmeric
1/2 teaspoon	2.5ml	Garam masala
1/2 teaspoon	2.5ml	Green mango powder
1/2 teaspoon	2.5ml	Cayenne
		Ghee - to deep fry
		Dried coconut
1 1/4 cups	296ml	Gravy - (your favorite)
		Chopped cilantro

Recipe Instructions

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.

Heat gravy in a pot over medium heat. Drop in the koftas, cover, lower heat and cook for 10 minutes.

Garnish with coriander and serve.

Source:
Michael Pandya, "Indian Vegetarian Cooking"

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