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.
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.
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.