The Herald on Sunday
Ready in 30 minutes, this saucy curry is the perfect weeknight meal.
This kofta recipe is a true crowdpleaser in Chetna Makan’s household. “It’s really flavourful, but quite light,” she explains - making it one of her children’s favourites from her new cookbook. For Makan, the best way to serve it is with a bit of everything: “It’s lovely with rice and naan.”
Ingredients: (Serves 4)
2tbsp sunflower oil 250ml water
100ml natural yogurt 3/4tsp salt
1tsp chilli powder
Red chilli flakes, to garnish
For the paste:
1 onion, roughly chopped
1 green chilli, roughly chopped 40g white poppy seeds
40g blanched almonds
2.5cm fresh root ginger, peeled and roughly chopped
2 garlic cloves, roughly chopped 100ml water
For the koftas:
1 potato, peeled and cut into 1cm pieces
100g spinach leaves, finely chopped 1/2tsp salt
Sunflower oil, for shallow-frying
1. Blitz all the paste ingredients in a blender (preferably) or a food processor until smooth. Heat the oil in a pan and add the paste with 50ml of the measured water. Cover and cook over a low to medium heat for 10 minutes, stirring halfway through.
2. Meanwhile, make the koftas. Put the potato pieces in a pan, cover with water and bring to the boil, then cook for five minutes until cooked through.
Drain the potato, put it into a bowl and mash with a potato masher. Add the spinach, salt and cornflour and mix well. Divide the mixture into 10-12 portions and form each into a ball about the size of a lime, then flatten them slightly.
3. Heat enough oil for shallowfrying in a frying pan. Line a plate with kitchen paper. Add the koftas to the hot oil and cook over a medium to high heat for one to two minutes until golden and crispy. Transfer to the paper-lined plate to absorb the excess oil.
4. Whisk the yogurt with the remaining 200ml water in a small bowl. Gradually add to the paste and cook over a low heat, stirring constantly, for a minute. Then stir in the salt, chilli powder and sugar and cook for two minutes. Transfer to a serving bowl, place the koftas on top and serve, garnished with red chilli flakes.