Spinach Curd Curry

by Tarla Dalal

Added to 40 cookbooks
This recipe has been viewed 3626 times

Just one serving of this robust subzi will fulfill half your daily requirement of vitamin a.

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Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 6 servings
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Ingredients

To Be Ground Into A Paste
1/4 cup freshly grated coconut
2 green chillies
25 ginger (adrak)
4 tsp roasted chana dal (daria)
1 tsp cumin seeds (jeera)
salt to taste

For The Spinach Dumplings
2 cups finely chopped spinach (palak)
1/2 tsp finely chopped green chillies
4 tbsp besan (bengal gram flour)
2 tsp whole wheat flour (gehun ka atta)
2 tsp low fat curds
1 tsp sugar
1/2 tsp oil
a pinch asafoetida (hing)
salt to taste

For The Curd Curry
1 cup low fat curds
1/4 tsp turmeric powder (haldi)
salt to taste
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
5 curry leaves (kadi patta)
2 whole dry kashmiri red chillies pieces
a pinch asafoetida (hing)

For The Garnish
2 tbsp chopped coriander (dhania)

Method
For the spinach dumplings

Combine all the ingredients in a bowl and mix well.
Divide the mixture into 12 equal portions and shape them into flat rounds.
Microwave the dumplings on high for 1 minute or steam in a steamer for 5 to 7 minutes. Keep aside.

For the curd curry

Whisk the curds till smooth and add the turmeric powder, salt 1/2 cup of water and the prepared paste, mix well and keep aside.
Heat the oil in a non-stick kadhai and add the mustard seeds, urad dal, curry leaves, red chillies and asafoetida. When the seeds crackle, add the prepared curd mixture and mix well.
When the curry starts foaming and the first bubble appear, add the spinach dumplings and bring to boil.
Serve hot garnished with coriander.

Nutrient values per serving