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PALAK KOFTA KADHI

zainab_y's picture
Submitted by zainab_y on Sat, 2008-06-28 11:48.

Chef's Name:

Zainab Jasdanwala

Preparation Time:

Cooking Time : 20 mins. Prepartion Time 15 Mins Serves 4

Picture

Ingredients

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 soda bi-carbonate
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

Preparation Method

For the palak koftas
1.

Mix the spinach leaves, gram flour, chilli powder, cumin seeds, soda bi-carb and salt in a bowl to get a soft dough.

2.

Mix well, divide into 16 equal portions and shape into even-sized rounds.

3.

Heat oil in a kadai and deep fry the koftas.

4.

Remove and drain on absorbent paper. Keep aside.

For the kadhi
1.

Mix the curds and gram flour in a bowl. Keep aside.

2.

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.

3.

Add the curds and gram flour mixture, turmeric powder, salt and 1 cup of water and bring to a boil.
How to proceed
1.

Add the palak koftas to the hot kadhi and simmer for 4 to 5 minutes.

2.

Serve hot with rice.

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