I love koftas in a curry. More often than not they are lamb based and I wanted to try and make a vegetarian version. My spinach and potato kofta curry came about because I wanted the main part of it to be roughly based on saag aloo. This is a bit more effort than some of my other recipes, but, I’ve made double batches of both the koftas and the sauce and frozen them so I can have it again with no effort at all!

ingredients

You will need (for four portions):

For the koftas:

• 600g potatoes, peeled and diced
• Oil for cooking (I use rapeseed)
• 1/2 tsp mustard seeds
• 2 tsp cumin seeds
• Pinch turmeric
• 1 large onion, chopped
• 4 large garlic cloves, peeled and sliced
• Thumb size piece ginger, peeled and finely chopped
• 1 chilli, finely chopped
• 5 nuggets frozen spinach (you can use fresh, wilt it and chop it before using)
• 2 tsp garam masala
• Salt and pepper
• Salt and pepper

For the sauce

• 2 large onions, sliced
• 4 large garlic cloves, peeled and sliced
• Thumb size piece of ginger, finely chopped
• 1 tsp ground fenugreek
• Oil for cooking (I use rapeseed)
• 1 chilli, finely chopped
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• Salt and pepper
• 200ml water
• 75ml double cream (you can leave this out or use a plant based alternative to make it vegan)
• Small handful fresh coriander, roughly chopped

method

For the koftas

Put the potatoes in a saucepan and cover them with cold water. Bring the pan to a boil, then reduce the heat and simmer the potatoes for 8-10 minutes, or until they are cooked. read more