So here goes...
Ingredients:
- 2 Cups spinach
- 1 Cup Freshly chopped coriander leaves
- ½ Cup Green Peas
- 1 Large Boiled Potato
- 5-6 Garlic cloves finely chopped or minced
- ¼ Cup Corn Flour
- 1 tbsp. Garam masala
- 3 tsp. Cumin power
- Salt to taste
- Oil for frying
- Toasted Sesame seeds
- Toasted Cashew nut pieces for garnishing
Method:
- If using fresh spinach leaves, wash them thoroughly to get rid of all the dirt.
- Dry them well and place them in a pan. Turn on the heat & cover the pan. Let them cook for 2 mins.
- Take them off the heat & let them cool. It wont take long for the leaves to cook, you don't need to add any water to the pan, as the leaves will release their own water.
- For the peas, if using frozen peas, just pour hot water & let them soak for 2-3 mins, or until tender.
- Once everything is cooled, blend the spinach leaves & peas in a blender along with the spices i.e. chili powder, turmeric powder, garam masala powder & cumin powder. Add very little water, if needed. Blend coarsely.
- In a bowl mash the potato, add the blended mixture, coriander leaves, salt, garlic and corn flour. Knead well to combine everything
- Heat enough oil in a pan to fry the kebabs.
- Divide the mixture into small balls, size of a lime maybe. Press them down gently & stick a piece of cashew in the center. Sprinkle the sesame seeds & gently drop the kebabs into the hot oil. Make sure the oil is very hot.
- Fry slowly till you get a nice brown color on both sides.
Serve hot with some salad, sliced onions & lime wedges. To dip them you can serve tomato sauce or tamarind chutney
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