Spinach Kofta

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For the Spinach Kofta
  • 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)
For the Sauce
  • 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.