Spinach Balls in Curry. Palak Koftas in curry .

Hello, friends, foodlovers, and community Greetings! I hope you all are doing well and having a pleasant time with your Loved ones.
Today I came up with a new recipe, which is my new fusion.
The spinach balls in curried sauce.

Ingredients:

300 grams of spinach
2 and a half Tomatoes
2 medium-sized onions
2-3 cm fresh ginger
2 geen chilies
1 garlic
1/2 tsp turmeric
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp Kashmiri chilli powder
1 tsp salt
1/2 cup besan chickpea flour
1 tbsp cornstarch
2 tbsp rice flour
Extra spices for curry
1 tbsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric
1 tsp garam masala
2 tbsp oil

In India, we clean and wash spinach ourselves, while in the West, it is usually pre-washed. Begin by thoroughly cleaning and washing the spinach. Once clean, finely chop the spinach, sprinkle with 1/2 tsp salt, and set it aside for 3-4 minutes. Afterwards, squeeze the spinach to remove any excess water and save this water for later use.

Peel ginger and garlic, then place them in a chopper along with chopped green chilies and onions. Chop everything together until finely minced, or you can do this with a knife. Set aside after chopping.

Crush or finely chop the tomatoes.keep it aside.

In the bowl with the spinach, add all the flours, spices, and another ½ teaspoon of salt. Mix everything without adding water. If the spinach is too wet, it will release more moisture, and you may need to add extra flour to achieve a binding consistency.

Take the mixture and form small lime-sized balls, then set them aside.

Heat a pan and add 2 tablespoons of oil. Once hot, add the chopped ginger, garlic, chilies, and onions. Stir well until fragrant. Add the crushed tomatoes and stir continuously until the mixture changes color.

Once the tomatoes have cooked down, add the spices and stir well. Incorporate the saved spinach water, continuing to stir.

Cook the mixture until it thickens and oil begins to separate from the sides. Then, add 1 cup of water and cover with a strainer or steaming plate.

Place all the spinach balls on the strainer, cover, and steam them until they are cooked through and the rawness disappears. Once done, carefully remove the balls and set them on a plate. The curry is also cooking in the pan, so be careful while lifting the strainer or steamer.

Drop the spinach balls into the sauce and add some additional water if needed. Cook over medium heat, stirring carefully to avoid breaking the balls. After about 3-4 minutes, your dish is ready.

I like to add cashew cream, which is a wonderful addition made from cashews harvested from our garden. You can also use your choice of vegan cream, or omit the cream.

Enjoy your delicious spinach dish with rice, flat breads, etc.