Spinach Kofta in Yoghurt Sauce

Name: Spinach Kofta in Yoghurt Sauce
Yield: Serves 6
Cuisine: India
Ingredients: 4 tablespoons besan flour; 1 tablespoon oil; 375 ml (1½ cups) thick plain yoghurt; 6 curry leaves; 1 large onion, finely chopped; 2 teaspoons black mustard seeds; 1 teaspoon fenugreek seeds; ½ teaspoon chilli powder; 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; 3 garlic cloves, crushed; 1 teaspoon ground turmeric; 170 g (1½ cups) besan flour; 1 red onion, finely chopped; coriander (cilantro) leaves (optional); oil for deep-frying; 2 garlic cloves, crushed; 1 ripe tomato, finely diced; 2 tablespoons coriander (cilantro) leaves; 1 teaspoon ground cumin

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

Asia
India
Side dish
Vegetarian
Spicy

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