Spinach Ball Curry
Source of Recipe
VegWeb
List of Ingredients
For balls:
10oz pkt. frozen chopped spinach
1/4 cup gram flour
1 teaspoon garam masala powder (Indian store)
1/2 teaspoon red pepper powder (available in Indian store)
1 teaspoon ginger paste
1/2 teaspoon
salt
oil for frying.
For Curry:
2 Medium Onions
1 large ripened tomato
16oz. can tomato sauce
4 tablespoon grated coconut,
1 green chilli
1tsp. salt
1/2 to 3/4 red pepper powder
2 tsps. garam masala powder,
5 tablespoon oil
1 1/2 teaspoon ginger paste
1 teaspoon garlic paste.
Seasoning:
Bay leaf
vegan mustard seeds
4 cloves, 3 cardamoms
1 piece cinnamon stick
coriander leaves Recipe
Thaw chopped spinach. Sqeeze 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.
Serves: 3 to 4
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