Punjabi Kadhi with Spinach Kofta

Ingredients

For Spinach Kofta

1. Spinach - A couple of bunches, say about 1 lbs
2. Gram Flour - 1/2 cup
3. Breadcrumbs - 3 tbsp
4. Salt - To Taste
5. Serrano chilli - 2 Nos.
6. Oil - 2 tsp

For Punjabhi Kadhi

1. Gram flour - 1 cup
2. Chopped Onions - 1/2 cup
   
3. Red chili powder - 1/2 tsp
4. Yogurt/Buttermilk - 1/4 gallon
5. Salt - To Taste
6. Turmeric powder - 1 tbsp
7. Asafoetida - A small pinch
8. Dry Red Chillis - 2 nos.
   
9. Oil - 2tbsp

Before Baking...



After Baking...



In the Punjabi Kadhi...



Procedure

For Baked Spinach Kofta

1. Parboil the spinach and have the Green Chillis finely chopped
   
2. Put the parboiled spinach and green chillis and grind it really well
   
3. Mix the ground mixture with gram flour, salt, oil, breadcrumbs with little bit of water
   
4. Keep mixing the above things until you feel you can make nice balls of kofta
5. Rub oil in your hand and make small kofta balls as shown above and place it evenly on a baking sheet
   
6. Bake it at 300F for about 15-20 mins

For Punjabhi Kadhi

1. Add turmeric powder, gram flour, salt and red chilli powder to the Yogurt/buttermilk and beat it really well so that there are no lumps
   
2. Take a cooking bowl and sauté the onions until it turns golden brown
3. Now, add the mixed yogurt/buttermilk to the onions and keep the stove in low-medium flame for about 10 minutes
4. Let the Kadhi thicken a bit and then do a Tadka with dry red chillis and asafoetida and pour it on the boiling Kadhi
5. By this time, the baked kofta should be ready and simmer those kofta balls in the kadhi for about 30 minutes before serving
6. Makes an excellent side dish for Roti's or Jeera Rice

Oh btw, the guilt feeling is a little less even after eating a lot of kofta's this way as its not deep fried. Obviously, the baked kofta's aren't as nice as the deep fried ones, but is definitely a healthy substitute and really, its not as bad as you think it might be. So, give it a shot.