I’ve merged quite a few recipes to get this healthy and light version of the Indian classic malai kofta. Many recipes call for cream in the sauce and the deep frying of the kofta, it’s just not necessary (my apologies to all the Indian cooking purists out there). The flavours turned out to be a little too exotic for my kids, but that just means all the more for me.
1 cup greek yoghurt
3 tbs besan (chickpea flour) *
1 tbs rice bran oil
1 tsp mustard seeds
1 tsp fenugreek seeds
6 fresh curry leaves
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tsp ground turmeric
1/2 tsp ground chilli powder
Salt to taste
- Whisk the yoghurt and the flour together then add 2 cups of water and whisk to a smooth batter.
- Heat the oil in a deep frypan and add the fenugreek, mustard seeds and curry leaves. When they become aromatic and start to sizzle add the onion. Cook the onion and the spices together on medium heat until soft.
- Add the turmeric and the chilli and stir.
- Add the yoghurt mixture, bring to the boil and simmer over a heat for 10 minutes. Season well with salt.
400g spinach leaves
1 + 1/2 cups besan (chickpea) flour
1/2 onion, finely chopped
1 tomato, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
Salt to taste
2 tbs olive oil
- Cook the spinach for 1 minute in boiling water, drain and squeeze out excess water and chop finely.
- Put the spinach in a bowl and add all the other ingredients and season with salt. The mixture should be soft but not runny. Lightly wet you hands and roll the mixture into balls. Adding more flour if you need to.
- Heat the oil in a nonstick fry pan and lightly toast the balls until golden. Drain on absorbent paper and mix into the sauce and serve.
* readily available in Asian food stores