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- 80-100g besan flour
- 1 red onion diced and sautéed
- 1 tomato finely diced
- 1 garlic clove chopped
- 1 tbsp chopped ginger
- 1 tbsp ground cumin
- 1 tsp garam masala
- 1 tsp fennel seeds, ground
- Lemon juice
- Oil for frying
- 1 pkt frozen chopped spinach leaves, thawed or 1 bunch fresh spinach, washed, blanched and chopped. (450-500g)
- 200g natural yoghurt
- 2 chopped tomatoes (or ½ a tin)
- 1 onion finely diced
- 2 garlic cloves chopped
- 1 tbsp chopped ginger
- 2 cinnamon sticks
- 8 cloves
- 6 green cardamom pods lightly crushed
- 1 tsp ground turmeric
- 1 tsp garam masala
- 2 tsp roasted ground cumin seeds
- 2 tsp roasted ground coriander seeds
- 1 tsp chilli powder
- 2 tbsp oil
- Coriander leaves to garnish
Combine all the kofta ingredients in a bowl, adding a little water is needed. Season with salt. Roll into walnut size balls and fry in hot oil until golden. Drain onto paper towel. Heat oil in a pan and add the whole spices. Add the onion garlic and ginger and cook until soft. Add the tomato and ground spices. Add the yoghurt and season with salt. Add a little water and the spinach kofta balls. Cook for about 15minutes. Season to taste and serve with rice and raita.