Spinach Ball Curry

Name: Spinach Ball Curry (Palak Kofta)
Cuisine: India
Ingredients: 4 ozs (115 g) chopped onions; ½ teaspoonful garam masala; 2 chopped green chillies (sabz mirch); 2 chopped green chillies (sabz mirch); 1 teaspoonful sugar; ½oz (15 g) ginger (adrak); ½oz (15 g) ginger (adrak); 1 tablespoonful chopped fresh coriander leaves; ½ pt (300 mils) water or whey; 1½ teaspoonfuls salt; 8 ozs (230 g) tomatoes; 8 cloves of garlic (lasan); 2 green chillies (sabz mirch); 2 green chillies (sabz mirch); 4 cloves of garlic (lasan); 4 cloves of garlic (lasan); ¼ teaspoonful salt; ¼ teaspoonful garam masala; 1½ lb (680 g) spinach (palak); 1½ lb (680 g) spinach (palak); 1oz (30 g) gram flour (besan) or split-pea flour; 1oz (30 g) gram flour (besan) or split-pea flour; 4 ozs (115 g) ghee; ½ teaspoonful red pepper; ¼oz (15 g) ginger (adrak); ¼oz (15 g) ginger (adrak); 1 teaspoonful salt; 1oz (30 g) gram flour (besan) or split-pea flour; ½oz (15 g) ghee; 1½oz (40 g) finely-chopped spring onions

Palak Kofta

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the filling

½oz (15 g) ghee
2 ozs (60

Asia
India
Vegetarian

Method

For the filling:—Heat the ghee, fry the onions lightly. Add crumbled panir (Indian cream cheese), the finely-cut ginger and green chilli, salt, red pepper and garam masala. Stir a little and cool.

For the spinach puree:—Wash the spinach and cook without the addition of any water. Add ginger, green chillies, garlic and the salt. When tender, dry the liquid and fin