Spiced Lentil and Spinach Kofta Curry

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup red lentils thoroughly, then boil them in 3 cups water until very soft and mushy, about 15-20 minutes, then drain any excess water.

2. 2

   In a large bowl, combine the cooked lentils with 4 cups chopped fresh spinach, half of the 1 large finely chopped onion, 1 tablespoon ginger-garlic paste, 1 minced green chili, 0.5 teaspoon turmeric powder, 0.5 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and 3 tablespoons chickpea flour, mixing well and seasoning with salt to taste to form a dough-like mixture.

3. 3

   Form the lentil and spinach mixture into small, golf-ball-sized koftas, ensuring they are firm enough to hold their shape, yielding approximately 16-20 koftas.

4. 4

   Heat 3 tablespoons vegetable oil in a deep pan or kadai over medium heat, then carefully fry the koftas in batches until golden brown and cooked through, about 5-7 minutes per batch, then set them aside on a paper towel-lined plate.

5. 5

   In the same pan, add 1 more tablespoon vegetable oil if needed, then sauté the remaining half of the 1 large chopped onion, 1 tablespoon ginger-garlic paste, and 1 minced green chili until the onion turns translucent, about 5-7 minutes.

6. 6

   Stir in 3 medium pureed tomatoes, 0.5 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and 1 teaspoon garam masala, cooking the mixture until the oil separates from the masala, approximately 8-10 minutes.

7. 7

   Pour in 1 cup full-fat coconut milk and 0.5 cup water, bring the gravy to a gentle simmer, then add the fried koftas and cook for another 5-7 minutes, allowing them to absorb the flavors.

8. 8

   Garnish the Spiced Lentil and Spinach Kofta Curry with 0.25 cup chopped fresh cilantro before serving hot with rice or naan.