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Urad dal kofta in garlicky spinach gravy
Urad dal kofta in garlicky spinach gravy

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We hope you got insight from reading it, now let’s go back to urad dal kofta in garlicky spinach gravy recipe. You can cook urad dal kofta in garlicky spinach gravy using 29 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Urad dal kofta in garlicky spinach gravy:
  1. Take For kofta:
  2. Get 3/4 cup skinless split black gram (urad dal) washed and soaked
  3. Provide 2 green chillies broken into pieces
  4. You need 1/2 " piece ginger
  5. Prepare For Spices for kofta:
  6. You need 1/2 tsp red chilli powder
  7. Prepare 1/4 tsp asafoetida
  8. Get 1/4 tsp turmeric powder
  9. Take 1/2 tsp cumin seeds
  10. You need 1/2 tsp garam masala powder
  11. Use to taste Salt
  12. Take For gravy:
  13. Use 2 tbsp oil
  14. Take 1/2 tsp cumin seeds
  15. Prepare 5-6 garlic cloves roughly chopped
  16. You need 2 tbsp white part of spring onion chopped
  17. You need 1 tbsp chickpeas flour (besan)
  18. Get 1 cup spinach puree (blanched palak puree)
  19. Take 1 &1/2 cup water
  20. Take For Spices for gravy:
  21. Prepare Pinch turmeric powder
  22. Use 1 tsp red chilli powder
  23. Get 1/2 tsp cumin seeds powder
  24. Take to taste Salt
  25. You need Other ingredients:
  26. Use As required oil for deep frying the kofta
  27. Provide 1/4 cup homemade cream
  28. Use 1 tsp lemon juice
  29. Prepare for garnishing white part of spring onions chopped
Instructions to make Urad dal kofta in garlicky spinach gravy:
  1. In a kadhai add sufficient amount of oil and heat it to fry the kofta.
  2. Wash and soak urad dal at least for 4-5 hours. Now take the dal in a mixture jar and add little water for grinding. Add chopped green chillies and ginger pieces to it and grind them into a smooth paste. Transfer it into a bowl.
  3. Now add all the spices for kofta to the urad dal paste. Mix everything properly.
  4. When the oil is heated properly add small size of kofta from the urad dal mixture. Fry them on medium heat till crisp and golden brown. Similarly fry the remaining koftas.
  5. In a kadhai heat oil for gravy and add cumin seeds to it. When cumin seeds change colour add the chopped garlic to it and cook till it's raw smell goes away.
  6. Now add the white part of spring onions and cook till translucent. Now add besan and sauté till fragrant.
  7. Now add water and cook for about a minute. Now add the spices for the gravy.
  8. Mix everything well and add the blanched spinach puree to it, mix properly and cook for a while.
  9. Now add the ready koftas to the gravy. Mix everything well and add ghar ki malai to it and cook for 2 more minutes.
  10. Add lemon juice, mix it well and serve it. Garnish with white part of spring onions. Serve with rotis or parathas.

Use spinach to make urad dal palak. If you like a firm texture in urad ki dal then dry roast it. I specially love to prepare it during winter months, lasooni dal palak with hot rotis, a match made in heaven! Though humble-looking, its a pleasure to the palate, creamy, garlicky and finger licking good. Just a handful of common ingredients come together in a fragrant ghee tadka bringing in warm winter.

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