Monday, November 15, 2010
Spinach Kofta (with yogurt sauce)
The Food of India
1lb spinach leaves (tough stems removed) or 1lb frozen spinach, thawed and drained
1 1/2cups besan flour (I used brown flour because I had it on hand)
1 red onion, finely chopped
1 ripe tomato, finely diced
2 garlic cloves, minced
1tssp ground cumin
2tbsp cilantro leaves, chopped
oil for deep-frying
1. Blanch the spinach in boiling water for 1 minute and refresh in cold water. Drain, squeezing out any extra water your hands. Finely chop the spinach.
2. Combine with remaining ingredients and up to 1/4 cup water, a little at a time, adding enough to make the mixture soft but not sloppy. If it becomes too sloppy, add more flour. Season with salt, to taste. (Test seasoning by frying a small amount and tasting it.) Shape the mixture into balls by rolling it in dampened hands, using approximately 1 tablespoon mixture per ball.
3. Fill a large saucepan with oil and heat to 350F. Fry the kofta in batches, being sure to not overcrowd the pan, and fry until golden and crisp. Remove koftas as they cook, drain on a wire rack, and add to sauce.
1 1/2c thick plain yogurt
4tbsp besan flour (I used brown because, again, it was handy)
2tsp black mustard seeds
1tsp fenugreek seeds
6 curry leaves
1 large onion, finely chopped
3 garlic cloves, minced
1tsp ground turmeric
1/2tsp chili powder
In a large bowl whisk yogurt, flour and 3 cups water to a smooth paste. Heat the oil in a deep frying pan over low heat. Add mustard and fenugreek seeds and the curry leaves, cover and allow the seeds to pop for 1 minute. Add the onion and cook for 5 minutes or until soft and starting to brown. Add garlic and cook for 1 minute or until soft. Add turmeric and chili powder, stirring for 30 seconds. Add yogurt mixture, bring to the boil, then simmer over low for 10 minutes. Season with salt, to taste.