Spinach Kofta in Yoghurt Sauce from The Food of India: A Journey for Food Lovers by Priya Wickramasi

Name: Spinach Kofta in Yoghurt Sauce from The Food of India: A Journey for Food Lovers by Priya Wickramasi
Ingredients: 1 bunch English spinach (about 450 g/1 lb, leaves picked off the stems, or 500 g (1 lb 2 oz) frozen spinach, thawed and drained; 170 g (1½ cups) besan flour; 1 red onion, finely chopped; 1 ripe tomato, finely diced; 2 garlic cloves, crushed; 1 teaspoon ground cumin; 2 tablespoons coriander (cilantro) leaves; 2 teaspoons black mustard seeds; 1 teaspoon fenugreek seeds; 6 curry leaves; 1 large onion, finely chopped; 3 garlic cloves, crushed; 1 teaspoon ground turmeric; ½ teaspoon chilli powder; 375 ml (1½ cups) thick plain yoghurt; 1 tablespoon oil; 4 tablespoons besan flour; oil for deep-frying; coriander (cilantro) leaves (optional)

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This is a typical Gujarati dish and is more substantial than some vegetarian dishes. You can eat the yoghurt sauce and the spinach kofta as separate dishes but they go very well together as in this...

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Ingredients

1 bunch English spinach (about 450 g/1 lb, leaves picked off the stems, or 500 g (1 lb 2 oz) frozen spinach, thawed and drained
170 g (1½ cups) besan flour
1 red onion, finely chopped
1 ripe tomato, finely diced
2 garlic cloves, crushed
1 teaspoon ground cumin
2 tablespoons coriander (cilantro) leaves
2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
6 curry leaves
1 large onion, finely chopped
3 garlic cloves, crushed
1 teaspoon ground turmeric
½ teaspoon chilli powder
375 ml (1½ cups) thick plain yoghurt
1 tablespoon oil
4 tablespoons besan flour
oil for deep-frying
coriander (cilantro) leaves (optional)