Spiced Red Lentil and Spinach Kofta Curry

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly and soak them in water for 30 minutes, then drain the lentils completely.

2. 2

   In a food processor, combine the soaked and drained 1 cup of lentils, 2 cups of fresh spinach, 1/2 medium onion (roughly chopped), 1 tbsp ginger-garlic paste, 1 chopped small green chili, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 2 tbsp gram flour along with 1/2 tsp salt, pulsing until a coarse, binding mixture forms.

3. 3

   Shape the lentil mixture into small, golf-ball-sized kofta, then heat 3 cups of oil in a deep pan over medium heat and carefully fry the kofta in batches until they are golden brown and cooked through, which should take about 5-7 minutes per batch, before removing and draining them on paper towels.

4. 4

   In a large pot or kadai, heat 2 tbsp of oil over medium heat, then add 1 tsp cumin seeds and let them splutter for a few seconds before adding 1 finely chopped large onion and sautéing until it turns golden brown.

5. 5

   Add 1 tbsp ginger-garlic paste and 1 slit small green chili to the pot and cook for 1 minute until fragrant, then stir in 1 cup of puréed tomatoes, 1 tbsp tomato paste, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt, cooking until the oil separates from the masala, which will take about 5-7 minutes.

6. 6

   Pour in 1.5 cups of water and 1 cup of full-fat coconut milk, bringing the mixture to a gentle simmer.

7. 7

   Gently add the fried lentil kofta to the simmering curry, allowing them to absorb the flavors for 5-7 minutes, then stir in 1 tsp garam masala and garnish with 2 tbsp of fresh chopped coriander before serving hot.