Palak(Spinach leaves) Balls in Curd Gravy

Name: Palak(Spinach leaves) Balls in Curd Gravy
Total time: 2100 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: One/ 1 bunch of fresh spinach leaves washed and chopped; 1/4 cup besan/chickpea flour; 2 Tbsp fine semolina; 1 Tsp cumin seeds; 1 Tsp chopped garlic; 1 Tsp chopped green chillies; 2 Tbsp chopped onion; 1 Tsp garam masala powder; 1 pinch turmeric powder; 1/2 Tsp salt; 1/4 cup frying edible oil; 1/2 cup fresh curd/yoghurt; 1/2 Tsp kashmiri red chilli powder; 1/2 Tsp dry ginger powder; 1 Tsp coriander powder; 2 Tbsp chickpea flour/ besan; 1 Tbsp vegetable oil; 1/2 Tsp ponch phutan; 1 pinch Asafoetida; 1 Tbsp curry leaves; 2 dry red chilli; 2 Tbsp chopped onion; 1 Tsp roasted cumin powder

Dr.Madhumita Mishra @FoodTalking

Odisha

#WS#week2
#Palak#whitecurdgravy
#innovative
Palak/Spinach leafy vegetable, we get abundantly in winte. This is a powerhouse of the needful nutrients, our body requires. Here, I have prepared spinach balls and cooked them with fresh curd masala. The recipe is very tasty and goes well with steamed rice and roti.

Dr.Madhumita Mishra @FoodTalking

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Ingredients

35 minutes

3 to 4 servings

To make palak balls
One/ 1 bunch of fresh spinach leaves washed and chopped
1/4 cupbesan/chickpea flour
2 Tbspfine semolina
1 Tspcumin seeds
1 Tspchopped garlic
1 Tspchopped green chillies
2 Tbspchopped onion
1 Tspgaram masala powder
1 pinchturmeric powder
1/2 Tspsalt
1/4 cupfrying edible oil
For Curd Masala
1/2 cupfresh curd/yoghurt
1/2 Tspkashmiri red chilli powder
1/2 Tspdry ginger powder
1 Tspcoriander powder
2 Tbspchickpea flour/ besan
For Tempering
1 Tbspvegetable oil
1/2 Tspponch phutan
1 pinchAsafoetida
1 Tbspcurry leaves
2dry red chilli
2 Tbspchopped onion
1 Tsproasted cumin powder

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Steps

35 minutes

1

Arrange and assemble the ingredients required for the recipe. Wash the spinach leaves and add the ingredients like chopped onion, fresh chilli, cumin seeds, chopped garlic, semolina and chickpea flour, salt, turmeric powder and garam masala powder. Mix well to make spinach balls.
2

Now heat oil and fry the spinach leaves balls in medium to low flame.
3

Prepare the curd masala with the ingredients mentioned above. For tempering heat oil, add and allow to crackle ponch phutan. Fry the onions, red dry chilles curry leaves and asafetida. Add water and curd masala as prepared.
4

For tempering heat oil, add and allow to crackle ponch phutan. Fry the onions, red dry chilles curry leaves and asafetida. Add water, curd masala as prepared.
5

Allow the gravy to boil on low heat. Mix the roasted cumin powder and add the spinach balls. Allow to cool for a minute. The gravy is well absorbed by the spinach balls. Garnish the spinach balls in curd masala gravy with chopped coriander leaves and serve.

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Dr.Madhumita Mishra @FoodTalking

on December 15, 2023 11:35

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.