Time 20m Yield 2-4 serving(s) Number Of Ingredients 12 Steps:

Heat the oil. Add the thymol seeds (ajwain in hindi). Add the ginger, garlic and onions. When the onions get soft, add the spinach. Add all the spices and salt. ** I microwave my spinach for about 8 minutes. Cook the spinach to the doneness level you like. ** Variations - I sometimes add boiled potatoes, tomatoes or yogurt to this. All the variations taste good :) ** Another variation - If you want sort of a gravy add some water mixed with corn starch and add alongwith the spinach.

Time 30m Yield 11 Number Of Ingredients 8 Steps:

Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20 minutes, or until heated through and browned.

Time 30m Yield 4 Number Of Ingredients 5 Steps:

In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside. Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.

Time 2h20m Yield 10 Balls, 4-6 serving(s) Number Of Ingredients 11 Steps:

Chop the spinach. Melt butter (or oil) in a large saucepan. Saute garlic and onions until light brown. Add chopped spinach, salt and pepper. Cover and cook over medium heat for 5 min (or until the spinach is wilted). Remove from heat and drain the spinach well. squeeze it slightly. Stir in breadcrumbs,parmesan cheese and the eggs. Cover and refrigerate for 2 hours. Preheat oven to 350F degrees. Pour sauce (Soup) into a 9" baking dish. Mix in curry powder. Shape spinach mixture into 2" balls. Arrange the balls in a single layer. Bake uncovered for 30 minutes. Half way through cooking gently turn the balls so the balls are rotated in the sauce.

More about “spinach balls in green curry recipes”

Number Of Ingredients 16 Steps:

  1. Boil the potato in lightly salted water to cover until tender, 15 to 20 minutes. Drain, let cool, then peel and grate. Reserve. In a food processor, process together the spinach, garlic, and green chili pepper until minced. Transfer to a large bowl.2. Add the potato, onion, pomegranate seeds, fenugreek leaves, ajwain seeds, salt, and baking soda, and mix well. Let sit about 30 minutes, then add enough chickpea flour to make a soft dough. Divide the dough into 20 to 25 portions and, using clean hands, shape into smooth balls.3. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small bit of dough dropped into the hot oil rises to the top in 15 to 20 seconds. Add the spinach balls to the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula until they are firm and golden, about 3 minutes. Drain and set aside.4. Prepare the minty green curry sauce and leave in the pan. In a blender, process together the yogurt, cilantro, and cream until smooth, then mix it into the curry sauce and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes.5. Add the koftas to the pan and cook over medium heat until they absorb the juices and become soft, 10 to 15 minutes. Once the koftas have absorbed the sauce they are very fragile, so handle them with care. Serve hot.From “1,000 Indian Recipes.” Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.