Thursday, September 23, 2004

Palak Kofta Kadhi - curry

Spinach dumplings simmered in a yoghurt curry
Prep time: 15 mins
Cooking time: 20 mins
Serves 4
For the palak koftas
1 cup spinach leaves (palak), blanched, drained and chopped
1/4 cup bengal gram flour (besan)
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
a pinch of soda bi-carb
salt to taste
oil for deep frying

For the kadhi
1 cup curds
2 tablespoons bengal gram flour (besan)
1 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
5 curry leaves
1 onion, sliced
2 cloves garlic, finely chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
For the palak koftas
  • Mix the spinach leaves, gram flour, chilli powder, cumin seeds, soda-bi-carb and salt in a bowl to get a soft dough.
  • Mix well, divide into 16 equal portions and shape into even sized rounds.
  • Heat oil in a kadai and deep fry the koftas.
  • Remove and drain on absorbent paper. Keep aside.
For the kadhi
  • Mix the curds and gram flour in a bowl. Keep aside.
  • Heat the oil in a saucepan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onion and garlic and saute for 4 to 5 minutes.
  • Add the curds and gram flour mixture, turmeric powder, salt and 1 cup of water and bring to a boil.
How to proceed
  • Add the palak koftas to the hot kadhi and simmer for 4 to 5 minutes.
  • Serve hot with rice.

No comments: