Spinach Kofta Kadhi (Curry

• Vegetarian

• Produce

  • 1 pinch Asafoetida
  • 4 tbsp Cilantro
  • 2 Garlic cloves
  • 1 Green pepper, Hot
  • 1 cup Spinach
  • 1 White onion, large

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/4 tsp Chili powder, mild
  • 1/2 tsp Fenugreek seeds
  • 6 tbsp Garbanzo bean flour
  • 1 tsp Mustard seeds
  • 1 tsp Salt
  • 1 tbsp Turmeric

• Oils & Vinegars

  • 1 Canola oil
  • 1 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 2 tsp Clarified butter
  • 1 cup Yogurt

• Frozen

  • 2 Curry

• Liquids

  • 1/2 cup Water

Found on chefdehome.com

Description

Ingredients

• 1 Cup Spinach  (fresh spinach, roughly chopped Or thaw and squeeze water out of frozen)
• 4 tbsp Chickpea Flour  
• 1 White Onion  (Large, fine chop half of onion and slice half.)
• 1 Hot Green Pepper (small)  (optional)
• 1/2 tsp Salt  
• 2 Garlic  (cloves, chopped, divided)
• Canola Oil  (for frying)
• 1 Cup Yogurt  (Blended with 1 cup water Or use 2 cup butter milk and 1/4 cup water)
• 1 tsp Cumin Seeds  
• 1 tbsp Turmeric  
• 1 tsp Mustard Seeds  
• 1/2 tsp Chili Powder  (mild red chili powder, use 1/4 tsp if using hot pepper)
• 4 tbsp Cilantro  (finely chopped)
• 1/2 Cup Water  
• 1 tbsp Canola Oil  (Plus extra for frying)
• 1/2 tsp Fenugreek  (seeds)
• 2 tbsp Chickpea Flour  (for thickening the curry)
• 1/2 tsp Salt  
• 2-3 Curry Leaf  (and a whole red chili, both optional)
• 2 tsp Clarified Butter  (or regular sweet cream butter)
• 1/4 to 1/2 tsp Chili Powder  (mild, adjust per liking)
• pinch Asafoetida  (optional)

Directions

• 1. Slice 1 large onion into two parts. Now, finely chop half of onion and slice other half into thin half moon slices and leave aside. In a bowl, mix fine chopped half of onion, chopped spinach, chopped green pepper, 1/2 tsp salt, 1/2 tsp chili powder, half of chopped garlic and 4 tbsp of chickpea flour. 2. Mix 1 tbsp at a time water into dry ingredients until all ingredients can stick together to form small balls. Divide the mixture into 6-7 equal size kofta balls and set aside. Additional Notes Batter will be loose and sticky. Oil your hands to make this process little easier or use large spoon (rinse in water after each portion) to make portions. 3. Heat oil in a deep frying pan (or fryer) . When oil is hot, fry kofta 3-4 at a time. Additional Notes To check if oil is heated to proper temp, drop a pinch of kofta batter in the oil. It should float to surface at count of 3. 4. When koftas are brown and crispy, remove on a paper lined tray and set aside. 5. Kadhi (Yogurt Curry) - In a blender or a bowl with hand whisk, , combine yogurt and water mixture with 2 heaping tablespoons of chickpea flour (Besan), 1/2 tsp turmeric, and 1/2 tsp salt. Set aside. 6. In a deep sauce pan or dutch oven, heat 1 tbsp oil, add fenugreek seeds (methi seeds), fry for 1 minute. Then add mustard seeds, when mustard seeds start sputtering and turn black, add whole red chili, curry leaves(optional), cumin seeds, turmeric, remaining half onion slices, remaining half of garlic and fry until onions are just translucent. (2-3 minutes) 7. Reduce the heat to low and add blended mixture in the pan. Slowly increase the heat and keep stirring frequently until liquid starts boiling. Additional Notes Follow the notes below the recipe to make sure Yogurt Curry never curdle. 8. Keep cooking for 10 more minutes on medium heat. Add spinach koftas and cook on medium heat for 7-8 minutes. Garnish with chopped cilantro before serving. 9. Optional Chili Tempering - Heat 2 tsp butter or ghee in a pan, when melted, add a pinch asafoetida (hing) and 1/2 tsp mild chili powder. Let it heat for 5 seconds then pour over cooked Kadhi for a extra layer of authentic Indian curry flavor. (you can also reduce the amount of chili in curry if planning to add this chili-butter at the end.) 10. Serve hot with Garlic Naan or Roti of your choice.