PALAK KOFTA KADHI

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, 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.

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)



5 curry leaves

1 onion, sliced

2 cloves garlic, finely chopped

1/4 teaspoon turmeric powder (haldi)

1 tablespoon oil

salt to taste
Preparation Time: 
Cooking Time : 20 mins. Prepartion Time 15 Mins Serves 4
Chef's Name: 
Zainab Jasdanwala
Recipes: