Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Spinach Ball Curry




Source of Recipe


Shell


Recipe Introduction


Serves: 3 to 4
Samantha vegweb.com


List of Ingredients




For balls:
10oz pkt. frozen chopped spinach
1/4 cup gram flour
1 tsp. garam masala powder (Indian store)
1/2 tsp. red pepper powder (available in Indian store)
1 tsp. ginger paste
1/2 tsp. salt
oil for frying.

For Curry:
2 Medium Onions
1 large ripened tomato
16oz. can tomato sauce
4 tbs. grated coconut,
1 green chilli
1tsp. salt
1/2 to 3/4 red pepper powder
2 tsps. garam masala powder,
5 tbs. oil
1 1/2 tsp. ginger paste
1 tsp. garlic paste.

Seasoning:
Bay leaf
mustard seeds
4 cloves, 3 cardamoms
1 piece cinnamon stick
coriander leaves (Thaw chopped spinach.

Recipe



Squeeze out all the water and use the water to use in the curry. Grind ginger and garlic to paste. Mix all the ingredients for the balls with the spinach and make the balls. Heat the oil in a pan and fry the balls until the flour turns golden brown. Keep them aside.

Grind onion coarsely. Chop the tomato and slice the green chilli.

Grind the coconut. Heat the oil and add bay leaves and other
spices. When the mustard seeds splatter, add onion and fry
until the water evaporates. Add the ginger-garlic paste and then add salt, turmeric, chilli powder and tomato sauce. Cook for 1 or 2 minutes. Add coconut paste and 1/2 cup of water. Bring it to boil and let simmer for a few minutes. Add balls and let simmer on low heat. Add garam masala powder and coriandar leaves (cilantro), cutting it into small pieces).

This curry goes with chapatis, puris etc.