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Kofta kadhi
Spinach koftas in yogurt curry
Spinach and gram flour koftas in a green spinach kadhi
IndianLight, crisp koftas of gram flour and chopped spinach dropped into a pale green kadhi of yogurt and spinach puree, spiced with a fresh-ground masala of cinnamon, cardamom, cloves and coriander seed. Add the koftas just before serving so they stay soft but hold together. Serve hot with any paratha or puri.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the koftas
- 5 ½ oz spinach3 cups, finely chopped
- 7 oz bengal gram flour (besan)2 cups
- ½ tsp red chilli powder
- ½ tsp ground cumin
- ½ tsp cinnamon-clove powder
- 1 tsp ginger paste
- ½ tsp green chilli paste
- 1 tbsp oilhot
- ½ cup waterabout
- 1 tsp saltor to taste
For the dry masala
- 3 cloves
- 1 tbsp coriander seedsroasted
For the palak paste
- 5 ½ oz spinach3 cups, chopped
- 1 cup water1 cup, plus cold water to refresh
- 1 pinch asafoetida (hing)
- ½ tsp salt
For the kadhi
- 1 ⅛ lb plain yogurt2 cups
- 1 oz gram flour (besan)¼ cup
- 5 ¼ cups water5 cups
- 1 tsp saltor to taste
For the tempering
- 1 tbsp ghee
- ½ tsp cumin seeds
- 1 pinch asafoetida (hing)
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Method
0/9 doneStep 1: Mix 5 ½ oz spinach, 7 oz bengal gram flour (besan), ½ tsp red chilli powder, ½ tsp ground cumin, ½ tsp cinnamon-clove powder, 1 tsp ginger paste, ½ tsp green chilli paste, 1 tbsp oil and 1 tsp salt. Add ½ cup water a little at a time to make a medium-thick batter.
Step 2: Heat oil for deep frying and fry the koftas by dropping small spoonfuls of batter into the oil with a round spoon. Fry until golden and drain.
12 minStep 3: For the palak paste, boil 5 ½ oz spinach with 1 cup water, 1 pinch asafoetida (hing) and ½ tsp salt until tender.
4 minStep 4: Add cold water to keep the colour bright, drain the spinach and grind into a smooth paste.
Step 5: Grind 3 cinnamon sticks, 4 green cardamom pods, 3 cloves and 1 tbsp coriander seeds to a fine powder.
Step 6: Whisk 1 ⅛ lb plain yogurt, 1 oz gram flour (besan), 5 ¼ cups water and 3 tsp ginger-garlic-chilli paste together until smooth. Add the dry masala, palak paste and 1 tsp salt.
Step 7: Heat 1 tbsp ghee in a deep pan and add ½ tsp cumin seeds and 1 pinch asafoetida (hing).
1 minStep 8: Stir in the yogurt mixture and boil for 5–7 minutes, stirring all the time.
7 minStep 9: Just before serving, add the koftas and boil for 2 minutes, uncovered. Serve hot with any paratha or puri.
2 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 11 g
- Carbs
- 25 g
- Fat
- 15 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kofta kadhi take?
- About 65 minutes in total: 35 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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