Kale Balls in a Spicy Indian Sauce

Malai kofta is one of my favorite Indian takeout dishes. I have been wanting to make a version of this for awhile, and I finally had a chance this weekend. I found a classic recipe in an Indian cookbook I have, and swapped out the spinach for some fresh kale. These kale kofta balls came out great and really satisfied our craving for a hearty Indian vegetarian feast.
The main sauce ingredients. Fry this up for about 15 minutes. Then add the tomatoes and cook another 15. Puree the sauce then strain it out remove the raw spices and any fibers from the ginger. To make the kale balls, cook a potato then mix in some onion and carrot. Then process some kale, garlic, and spices and mix them into the potato mixture. Form these little puck shaped balls. Then simmer them to brown on both sides. Add in the sauce and simmer for about 15 minutes. Add in the roasted cauliflour at the last minute. Such a great meal. Hearty chunks of indian goodness. These are almost like an indian version of gnocchi. Spicy and warming.
 

Kale Balls in a Spicy Indian Sauce

For:  4 Servings
  • Kale Balls
  • 1 Potato
  • 1 Bunch Kale
  • 1 Clove Garlic
  • 1/2 Tablespoon Ajwain Seed
  • 1/2 Onion
  • 1 Small Carrot
  • 1/2 Cup Chickpea Flour
  • Sauce
  • 3 Cloves Garlic
  • 5 Serrano Chiles
  • 2 Inches Ginger
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Clove
  • 1 Teaspoon Cardamom
  • 2 Teaspoons Coriander
  • 2 Teaspoons Cumin
  • 3 Tablespoons Butter
  • 28 Ounces Diced or Crushed Canned Tomato
  • 3/4 Cup Yogurt

Instructions

    Kale Balls
    1. Roast a potato until tender. In a food processor, mix one bunch of kale with a clove of garlic and 1/2 tablespoon of ajwain seed. Process until finely chopped. Mash the potato and then mix it with the kale mixture. Dice half an onion and a smallish carrot and mix it into the potato mixture. Add in about 1/2 cup of chickpea flour or just as much as necessary to firm up the mixture.
    Sauce
    1. Saute the sauce ingredients for about 12 minutes. Add a 28oz can diced tomato. Simmer another 15 minutes. Add to the food processor and process until smooth. Add about 3/4 cup of yogurt and process more. Strain through a mesh strainer to remove any fibers or whole spices remaining.
    2. Finally, fry up the kale cakes, add in the sauce, and then add in some roasted cauliflower. Serve with rice, and naan and top with cilantro.