This kofta recipe is a true crowd-pleaser in Chetna Makan’s household. “It’s really flavourful but quite light,” she explains – making it one of her children’s favourites from her new cookbook.
For Makan, the best way to serve it is with a bit of everything: “It’s lovely with rice and naan.”
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Nutrition Facts
Spinach kofta with creamy almond-onion curry
Amount Per Serving
Calories 315
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 3mg1%
Sodium 818mg36%
Potassium 599mg17%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 5g6%
Protein 7g14%
Vitamin A 2520IU50%
Vitamin C 22mg27%
Calcium 243mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Spinach kofta with creamy almond-onion curry
This saucy curry is the perfect weeknight meal
Servings: 4
Calories: 315kcal
Equipment
- Blender or food processor
- Saucepan
- Frying pan
- Small bowl
Ingredients
- 2 tbsp sunflower oil
- 250 ml water
- 100 ml natural yoghurt
- 3/4 tsp salt
- 1 tsp chilli powder
- 1 tsp sugar
- Red chilli flakes, to garnish
For the paste:
- 1 onion roughly chopped
- 1 green chilli roughly chopped
- 40 g white poppy seeds
- 40 g blanched almonds
- 2.5 cm fresh root ginger peeled and roughly chopped
- 2 garlic cloves roughly chopped
- 100 ml water
For the koftas:
- 1 potato peeled and cut into 1cm pieces
- 100 g spinach leaves finely chopped
- 1/2 tsp salt
- 60 g cornflour
- Sunflower oil, for shallow-frying
Method
- Blitz all the paste ingredients in a blender (preferably) or a food processor until smooth. Heat the oil in a pan and add the paste with 50ml of the measured water. Cover and cook over a low to medium heat for 10 minutes, stirring halfway through.
- Meanwhile, make the koftas. Put the potato pieces in a pan, cover with water and bring to the boil, then cook for five minutes until cooked through. Drain the potato, put it into a bowl and mash with a potato masher. Add the spinach, salt and cornflour and mix well. Divide the mixture into 10–12 portions and form each into a ball about the size of a lime, then flatten them slightly.
- Heat enough oil for shallow-frying in a frying pan. Line a plate with kitchen paper. Add the koftas to the hot oil and cook over a medium to high heat for one to two minutes until golden and crispy. Transfer to the paper-lined plate to absorb the excess oil.
- Whisk the yogurt with the remaining 200ml water in a small bowl. Gradually add to the paste and cook over a low heat, stirring constantly, for a minute. Then stir in the salt, chilli powder and sugar and cook for two minutes. Transfer to a serving bowl, place the koftas on top and serve, garnished with red chilli flakes.
Nutrition
Calories: 315kcal | Carbohydrates: 35g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 818mg | Potassium: 599mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2520IU | Vitamin C: 22mg | Calcium: 243mg | Iron: 3mg
Chetna’s 30 Minute Indian by Chetna Makan, photography by Nassima Rothacker, is published by Mitchell Beazley.
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