Indian spinach dumplings with yogurt sauce recipe - Recipes - BBC Good Food

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.