Indian spinach dumplings with yogurt sauce
Try these tasty dumplings when you don't want to cook meat
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Vegetarian
- Mix the spinach with the gram flour, onion, garlic, cumin, coriander and a large pinch of salt to make a soft-ish paste (you need to be able to mould it easily), add more flour or water if you need to. Wet your hands and roll the spinach mixture into walnut-sized balls.
- To make the sauce, heat a little oil in a saucepan and add the mustard seeds, curry leaves, garlic, turmeric and chillies. Frizzle briefly and then take off the heat and stir in the yoghurt.
- Heat some oil in a wok or deep frying pan and shallow fry the dumplings in batches until browned all over. They will need enough time to cook through so don't brown them too quickly, about 6-8 minutes per batch. Keep them warm as you cook the rest.
- Serve the dumplings with the sauce and some nan bread.
Gram flour
Pale yellow gram flour (and curry leaves) can be found in Indian shops, some supermarkets and health food shops. If you can't find gram flour try using besan or chickpea flour, or plain flour.
Per serving
371 kcalories, protein 18.3g, carbohydrate 28.3g, fat 21.3 g, saturated fat 4.9g, fibre 7.8g, salt 0.22 g
Recipe from olive magazine, March 2005.
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Ingredients
FOR THE DUMPLINGS
- 500g frozen spinach , defrosted and excess water squeezed out
- 170g gram flour
- 1 finely chopped red onion
- 3 garlic cloves , crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- oil , for frying
FOR THE YOGURT SAUCE
- oil
- 2 tsp black or brown mustard seeds
- a handful of curry leaves or coriander leaves
- 2 garlic cloves , crushed
- 1 tsp turmeric
- 1-2 finely chopped green chillies
- 1x 250g pot Greek yogurt
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Vegetarian
Ingredients
FOR THE DUMPLINGS
- 500g frozen spinach , defrosted and excess water squeezed out
- 170g gram flour
- 1 finely chopped red onion
- 3 garlic cloves , crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- oil , for frying
FOR THE YOGURT SAUCE
- oil
- 2 tsp black or brown mustard seeds
- a handful of curry leaves or coriander leaves
- 2 garlic cloves , crushed
- 1 tsp turmeric
- 1-2 finely chopped green chillies
- 1x 250g pot Greek yogurt
Per serving
371 kcalories, protein 18.3g, carbohydrate 28.3g, fat 21.3 g, saturated fat 4.9g, fibre 7.8g, salt 0.22 g
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20 November 2007
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