Spinach Kofta Kadhi Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
2 servings
Ingredients
For The Spinach Koftas
3/4 cup blanched and chopped spinach (palak)
1/4 cup besan (Bengal gram flour)
salt to taste
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
a pinch baking soda
oil for deep-frying
For The Kadhi
1 cup whisked curds (dahi)
2 tbsp besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
salt to taste
1 tsp ginger-green chilli paste
1 tbsp oil
1/4 tsp turmeric powder (haldi)
Method
For the spinach koftas
- Combine the spinach, besan,salt, cumin seeds, chilli powder and soda bi-carb in a deep bowl and mix well.
- Divide the mixture into 8 equal portions and shape into even-sized balls.
- Heat the oil in a deep-kadai and deep fry 4-5 koftas at a time till they are golden brown in colour from all the sides.
- Remove and drain on absorbent paper. Keep aside.
For the kadhi
- Combine the curds, besan ½ cup of water in a bowl and whisk well till no lumps remain.
- Add more ½ cup of water and whisk well and keep aside.
- Heat the oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves and fry again for few minutes.
- Add the garlic and onions and sauté on a medium flame for 2 to 3 minutes.
- Add the curds-besan mixture, salt, ginger - green chilli paste and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
How to proceed
- Add the spinach koftas to the hot kadhi and simmer for 3 to 4 minutes.
- Serve hot.
See step by step images of Spinach Kofta Kadhi
