Spinach Kofta Kadhi (Curry)

INGREDIENTS

1 cup

Spinach (fresh spinach, roughly chopped Or thaw and squeeze water out of frozen)

4 tbsp

Chickpea Flour

White Onion (Large, fine chop half of onion and slice half.)

Hot Green Pepper (small) (optional)

1/2 tsp

Salt

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 tsp

Turmeric (divided )

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

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)

Asafoetida (optional)