Spinach Kofta Kadhi Video by Tarla Dalal
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Spinach dumplings simmered in a yoghurt curry.
Recipe Description for Spinach Kofta Kadhi
- 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.
- 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.
- Add the spinach koftas to the hot kadhi and simmer for 3 to 4 minutes.
- Serve hot.
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