Preparation / Directions:
Wash the spinach and drain off the water. Remove the stems. Put the spinach in a large pot with just the water that clings to it. Cook just until wilted. When cool, squeeze out all of the moisture in the spinach with your hands. Mince it. To make the koftas: combine the spinach, mashed potatoes, cooked carrots, flour, and all of the flavorings (up to the eggs) in a large bowl and mix well. Put the beaten eggs and bread crumbs in separate bowls and place them in front of you. One by one form the mixture into 1 1/2 inch balls, then roll in the eggs, then the bread crumbs. Pour enough oil into a large skillet to reach 1/2 inch up the sides of the pan. Heat the oil over medium heat until hot but not smoking.
Fry the balls, turning them often, until they are golden brown and very crisp on the outside. Drain on paper towels and set aside. Discard the oil. To make the sauce: In the same skillet heat the ghee. When hot add the onion and all of the spices, and saute for 2 minutes. Add the tomato and stir to blend. Add the coconut milk and salt, stir, and boil the mixture for 3 minutes. (May be prepared in advance to this point; cook within 8 hours. Chill the sauce and koftas separately.) Preheat the oven to 350 degrees.
Place the koftas in a shallow baking dish (a 10 by 10-inch dish works well) and pour the sauce over them. Cover and bake for 20 minutes. Alternatively, add the koftas to the sauce in the skillet and cook togetehr, covered, on top of the stove for 20 minutes, or until the sauce has thickened.
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