* 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 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 315kcal
Author: Chetna Makan
Equipment
Blender or food processor
Saucepan
Frying pan
Small bowl
Ingredients
2tbspsunflower oil
250mlwater
100mlnatural yoghurt
3/4tspsalt
1tspchilli powder
1tspsugar
Red chilli flakes, to garnish
For the paste:
1onionroughly chopped
1green chilliroughly chopped
40gwhite poppy seeds
40gblanched almonds
2.5cmfresh root gingerpeeled and roughly chopped
2garlic clovesroughly chopped
100mlwater
For the koftas:
1potatopeeled and cut into 1cm pieces
100gspinach leavesfinely chopped
1/2tspsalt
60gcornflour
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.