Palak/ Spinach Kadhi

This Spinach dumpling curry is a popular dish in northern parts of India. The dumplings simmer in yogurt and chickpea gravy.
½ cup chopped Spinach
1 small Onion chopped
1 Green chilli finely chopped
4tbsp Besan (chickpea flour)
1/3 cup Curd
½ tsp Turmeric
¼ tsp Mustard seeds
½ tsp Cumin (Jeera )
½ tsp Chilli powder
Hing (Asafoetida) pinch
Curry leaves few
2 tbsp Oil
Coriander leaves to garnish

To make Kofta: Heat a tsp of oil in a pan. Add cumin seeds, onion and finely chopped green chilli. Fry till the onions are translucent. Then add chopped spinach. Fry for a minute and remove from heat. Mix 2tbsp besan and salt to the above mix. Divide this into equal part and shape into small koftas.

Heat oil is a pan for deep frying. When hot fry the koftas to golden brown and keep aside on a paper towel.

To prepare Kadhi: In a bowl add curd, turmeric, chilli powder, 2 tbsp besan and 2 cups of water. Whisk together until no lumps. Put the this mixture in a deep non-stick pan on medium flame. When it starts to boil add the koftas, salt and let it cook for 10-15 minutes on low flame till the sauce thickens (flowing custard consistency). Remove from flame.

Seasoning : Heat the remaining oil in a small pan, when hot add hing, mustards, cumin seeds, curry leaves, broken red chilli. As it starts to sizzle, switch off the flame and pour it over the kadhi. Garnish with coriander.

Serve hot with steamed rice or roti.

Savitri, Delhi