Spinach Ball Curry Recipe

Name: Spinach Ball Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups spinach; 2 medium potatoes; 1 cup chickpea flour; 3 tablespoons soy milk; 1 teaspoon salt; 1 pinch turmeric; 1/2 teaspoon garam masala; 1/2 teaspoon amchoor (dried green mango powder); 1/2 teaspoon cayenne pepper; 1 1/4 cups gravy

Servings: persons

4 cups spinach
2 medium potatoes
1 cup chickpea flour
3 tablespoons soy milk
1 teaspoon salt
1 pinch turmeric
1/2 teaspoon garam masala
1/2 teaspoon amchoor (dried green mango powder)
1/2 teaspoon cayenne pepper
1 1/4 cups gravy

1
Boil spinach and potatoes.
2
Drain, peel potatoes and grind with the spinach.
3
Add chick pea flour and blend.
4
Stir on milk or cream.
5
Add salt, turmeric, garam masala, mango powder (omit if you want) and cayenne.
6
Mix together until you have a smooth dough, pluck off small pieces and shape into a ball or any other shape you might desire.
7
Heat sufficient ghee in a wok or deep skillet.
8
Roll each ball in coconut and deep fry until completely golden.
9
Remove and place on a plate.
10
Heast gravy in a pot over medium heat.
11
Drop in the koftas, cover, lower heat and cook for 10 minutes.
12
Garnish with coriander and serve.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups spinach, 2 medium potatoes, 1 cup chickpea flour, 3 tablespoons soy milk, and more.

Yes, Spinach Ball Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Ball Curry

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