Spinach Balls in Green Curry

Serves: 4
Total Calories: 868


1 large russet potato (or any kind)
8 to 10 ounces fresh spinach (1 small bunch), trimmed and washed (do not pat dry)
1 clove fresh garlic (large), peeled
1 fresh green chili pepper, such as serrano, stemmed
1/2 cup minced onion
1 tablespoon ground dried pomegranate seeds
1 teaspoon dried fenugreek leaves
1/2 teaspoon ajwain, seeds
1/2 teaspoon salt, or to taste
1/8 teaspoon baking soda
1/2 cup chickpea flour
1 to 1 1/2 cup peanut oil for deep-frying
4 cups (1 recipe) Minty Green Curry Sauce
1/2 cup nonfat plain yogurt, whisked until smooth
1 bunch fresh cilantro (large), including soft stems
1/4 cup heavy cream cheese


1. Boil the potato in lightly salted water to cover until tender, 15 to 20 minutes. Drain, let cool, then peel and grate. Reserve. In a food processor, process together the spinach, garlic, and green chili pepper until minced. Transfer to a large bowl.

2. Add the potato, onion, pomegranate seeds, fenugreek leaves, ajwain seeds, salt, and baking soda, and mix well. Let sit about 30 minutes, then add enough chickpea flour to make a soft dough. Divide the dough into 20 to 25 portions and, using clean hands, shape into smooth balls.

3. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small bit of dough dropped into the hot oil rises to the top in 15 to 20 seconds. Add the spinach balls to the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula until they are firm and golden, about 3 minutes. Drain and set aside.

4. Prepare the minty green curry sauce and leave in the pan. In a blender, process together the yogurt, cilantro, and cream until smooth, then mix it into the curry sauce and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes.

5. Add the koftas to the pan and cook over medium heat until they absorb the juices and become soft, 10 to 15 minutes. Once the koftas have absorbed the sauce they are very fragile, so handle them with care. Serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 868
Calories from Fat: 721

This Spinach Balls in Green Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

More Recipes from the 1000 Indian Recipes Cookbook:
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Curried Baby White Turnips with Turnip Greens
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Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
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Spinach Balls in Green Curry
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