Name: Spinach Kofta in Yoghurt Sauce
Yield: Serves 6
Cuisine: India
Ingredients: 1 tablespoon oil; 4 tablespoons besan flour; 375 ml (1½ cups) thick plain yoghurt; 2 teaspoons black mustard seeds; 6 curry leaves; 1 teaspoon fenugreek seeds; 1 large onion, finely chopped; 3 garlic cloves, crushed; 1 teaspoon ground turmeric; 1 bunch English spinach (about 450 g/1 lb, leaves picked off the stems, or 500 g (1 lb 2 oz) frozen spinach, thawed and drained; 170 g (1½ cups) besan flour; ½ teaspoon chilli powder; oil for deep-frying; 2 tablespoons coriander (cilantro) leaves; coriander (cilantro) leaves (optional); 1 ripe tomato, finely diced; 2 garlic cloves, crushed; 1 teaspoon ground cumin; 1 red onion, finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

This is a typical Gujarati dish and is more substantial than some vegetarian dishes. You can eat the yoghurt sauce and the spinach kofta as separate dishes but they go very well together as in this recipe.

Ingredients

Yoghurt Sauce

375 ml (1½ cups) thick plain yoghurt
4 tablespoons

Method

To Make the yoghurt sauce, in a large bowl, whisk the yoghurt, besan flour and 750 ml (3 cups) water to a smooth paste. Heat the oil in a heavy-based saucepan or deep frying pan over low heat. Add the must