Spiced Chickpea and Spinach Kofta Curry

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 cups mashed cooked chickpeas, 2 cups finely chopped fresh spinach, 0.5 cup besan, 1 tablespoon ginger-garlic paste, 1 minced green chili, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt.

2. 2

   Mix all kofta ingredients thoroughly and form 12-15 small, firm balls, ensuring they hold their shape.

3. 3

   Heat 4 tablespoons vegetable oil in a non-stick pan over medium heat, then shallow-fry the chickpea and spinach koftas in batches for 5-7 minutes until golden brown and cooked through, transferring them to a paper towel-lined plate.

4. 4

   In a separate large pot or Dutch oven, heat 2 tablespoons vegetable oil over medium heat, then add 1 finely chopped large onion and sauté for 8-10 minutes until deeply golden brown and caramelized.

5. 5

   Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute, then add 2 pureed medium tomatoes, 0.25 cup ground cashew paste, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.25 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.5 teaspoon garam masala, and 0.75 teaspoon salt, cooking for 5-7 minutes until the oil separates.

6. 6

   Gradually whisk in 0.5 cup plain yogurt to the curry base, ensuring it does not curdle, then add 0.5 cup water and bring the mixture to a gentle simmer, cooking for 5 minutes.

7. 7

   Gently place the fried chickpea and spinach koftas into the simmering curry, allowing them to absorb the flavors for 5-7 minutes.

8. 8

   Garnish the Spiced Chickpea and Spinach Kofta Curry with 2 tablespoons chopped fresh coriander and serve hot with rice or naan.