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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Spinach kofta with creamy almond-onion curry
(Nassima Rothacker/PA)
Spinach kofta with creamy almond-onion curry
Print Recipe
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
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 315kcal
Author: Chetna Makan

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.

Chetna's 30-minute Indian: Quick and easy everyday meals
  • Amazon Kindle Edition
  • Makan, Chetna (Author)
  • English (Publication Language)

Last update on 2021-07-30 / Affiliate links / Images from Amazon Product Advertising API

 

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