Spinach -Tamarind pachadi and some random chat about stereotypes

Spring has made its way surely and steadily. I don't want to jinx it but except for the big storm in Jan, winter overall has been kind to everyone and especially moderate to us. Our Camalias think it is totally safe for them to bloom and for their sake, I hope temperature just continues to rise up and not make a nose dive. Here is one gorgeous bloom from my front yard, just fills my day with happiness as I look at the entire plant come alive with these tender beauties all over. As far as my tropical plants in pots, I will wait another month and half before bringing them out to the deck. Hope everyone is enjoying the weather they have!

Buoyed by the beautiful surroundings, I made a more than the normal weekend lunch today. Here is how our lunch plates looked :-) and it was delicious. Before you get ideas, this is not the norm, just an exception. We are happy eating a one pot meal most weekends and in bowls without bothering to set a plate out. The fire roasted papad was a perfect cherry on top for the traditional lunch thali. 

Yesterday was one of those Saturdays when both BH & I didn't feel like going out. Talked to DD online for a while during the day when she had time and we both decided to stay home, warm and cozy infront of the big screen. As we were browsing for something that would keep both of us engaged, I happened to notice this movie called 'Dum Laga Ke Haisha' on Netflix. I am glad we ended up watching that movie. It reinforced the fact that many people have been thinking about how we stereo type and categorize everything in the world. For one, it was a very cute and refreshing movie and both the lead roles have delivered good performances. I am not a movie critic by any standards but thought the plot was definitely praise worthy especially in the times where we all seem to adore heroines that perfectly fit the stereotype and can slip into size 0 outfits effortlessly. I have nothing against slim or non-slim women but it enrages me to think that our movies have been misleading an entire generation of women to lose their self worth just because of how they look. 

Though the plus sized heroine is the focus in the movie, the story also deals well with the frustrations of the un(der)educated husband and the world surrounding them which includes a show off friend who happens to have a slim and beautiful wife, a lower middle class family and parents who go hunting for an educated daughter in law that will earn and bring supplemental income to the household. I am sure the movie could have been morose or taken a totally different tone for addressing the story but this one has a lively and funny treatment all through. And the best part is that the hero & heroine fall in love despite the fact she doesn't transform into a physically stunning goddess by the end of the movie and stays firm on her plus size :-). I thought it was well worth a watch and something to be proud of for breaking the stereotypes. I recommend the movie to all like minded people :-)

'Breaking of stereotypes' talk reminds me of another story making the rounds in facebook recently about an Indian designer finding her model in a house maid. I saw some pictures attached to the story and thought it was pretty impressive that she transformed a girl who was absolutely unaware of the fashion world into a confident model that sat and posed with her designer wear, pretty cool, ha? I don't know how things will turn out for this accidental model but wish both her and the designer a good future.

Ok, I know many of you come here to check out the tasty, mouth watering recipes and are not really as interested in my commentary about a movie I liked, so let me take you to today's recipe showcase. This has got nothing to do with breaking stereotypes by the way and I am here with a very traditional, age old recipe from South India that I was reminded of in my favorite cook book '660 curries'. He calls it 'puli itta keerai' due to his Tamilian background but this is also known as palak pachadi or palak chutney in other parts of South India. It is a totally no-fuss dish that not only adds color to your plate but a lot of nutrients and taste too.

One of my friends recently posted a picture of an omelette she made and said she had her quota of greens for the day because of the amount of cilantro she put in it :-), quite sneaky, right? I called it 'cheating'. If you are looking for a tasty recipe that also gets in a good load of the mighty spinach into your body, here is one for you. The slow roasted and ground urad dal adds a lot of flavor to the dish. Go ahead and try this recipe that uses the usual ingredients found in any staple Indian pantry.

I may watch a little bit of Oscars tonight, how about you? Any favorites? Talk to you again next week.

What do you need to make Palak tamarind pachadi? 
3 packed cups of roughly chopped spinach/palak leaves
2 Tbsp shredded coconut
1.5 Tbsp oil - divided use
1/2 Tsp salt (adjust to taste)
To roast: 
2 Tsp urad dal
1 Tsp chana dal
1/8 Tsp fenugreek seeds
2 green chilies
2 dry red chilies
2 1-inch pieces of tamarind
Seasoning: 
1/2 Tsp mustard
1/2 Tsp urad dal
pinch of asafoetida

How do you make Palak pachadi? 

• Heat 1 Tbsp oil in a pan (use a big pan and you can reuse it to saute spinach leaves too).
• Lower the heat to medium, add all the ingredients listed under 'To roast', chop or slit green chilies to avoid them popping out. 
• Stirring frequently, roast the dals until they turn golden red and lose all their raw smell and taste, about 3 minutes.
• Take out the dals onto a plate and let them cool. 

• In the same pan (I told you to take a big one :-)), add the chopped spinach leaves and saute them for 3-5 minutes until the leaves wilt and become pulpy. 
• Switch off and let cool. 

• Take the roasted dals, chilies and shredded coconut in a blender, add salt and blend it to a coarse paste without any water. 
• Once the ingredients come together but you can still feel the texture of dals, add the sauteed & cooled spinach to the blender and give a couple of quick pulses to bring everything together. Make sure you do not puree the mixture. 

• Take it out into a bowl. 
• Heat the remaining oil, add the ingredients listed under 'seasoning' and let mustard pop. 
• Add the seasoning to the pachadi and give it a mix. 
• Serve it with hot rice and a drop of ghee (or millet like I did) or with roti/chapati. 

Notes: 

• Roasting the dals on a low flame is key to this recipe. Urad dal when not fried sufficiently tends to be sticky on grinding and also has a raw smell which is a no-no in a pachadi. So take time to roast them well. 
• The pachadi is slightly chunky and spinach does not get pureed. 
• Add chilies and tamarind to balance the blandness of spinach, the pachadi needs to be a little spicy and tangy for it to taste best. 
• Don't add salt to the spinach while sauteeing, it increases the amount of water that comes from the greens, add it to the blender while blending. 
• The sauteed spinach has enough moisture to make the chutney, do not add water to this.

Palak paneer - ever green choice in Indian restuarants

A big apology for being MIA (missing in action) for the past 2 weeks. Totally unplanned and the longest I have stayed away from the blog without a valid excuse (such as travel, sickness etc). So what is my invalid excuse this time? Been busy :-), yep truly busy but more than that I find that my brain is scattered all over the place not letting me sit and focus on the blog. I keep adding drafts and pictures to my folders but when I am done with work and cooking in the evening, I am just exhausted to create something fresh :-(. The first week went by ok since I have been doing a weekly post anyway, but the second week was a guilt trip and every day I would tell myself that I would sit down and nurture my blog baby but when I did sit down, I would be looking into an empty brain too tired to generate any thoughts. I would glare at the pictures, write a title and then feel sorry for myself and shut the laptop down :-). Since it wasn't healthy for me, I finally told myself not to worry but enjoy the break period. It wasn't like I lost interest in cooking but it was just finding the energy to blog about it. Now after 2 weeks, I am back again (with no promises to do this daily or multiple times a week, but as frequently as I am able to write). And I do miss visiting my favorite blogs, I will be there soon.

So all this MIA act of mine needs a really inviting dish as a come back vehicle, don't you think so? What I have today is an extremely popular side dish in Indian restaurants. And there are umpteen number of variations and family recipes out there, so why am I (a very South Indian from the south of India) blogging about this very common North Indian subzi? I think I have some pearls of wisdom, having (forced to) eaten it every time from rustic, road side dhabas to fancy restaurants with DD since she LOVES it :-). I have enjoyed some versions, hated some, been indifferent to some others. What makes this simple dish a winner? Just a few things to keep in mind as you make it and I will share all I know here. Food is as good as it looks, right? Retain and lock in that naturally vibrant green color for an appetizing subzi (curry) and keep the spices to a minimum to enjoy the inherent taste of the greens.  Freshness of paneer matters a lot, so get good quality paneer from the store or make some at home and here is how.

I made a lot of paneer at home yesterday. BH has a small coffee grinder and powders the seeds every morning and puts it in to the filter for his morning cuppa. He drank his coffee this way for years since we came here and he claimed it was the best coffee. Since we came back from India last month, he started complaining that it didn't taste as good or anything close to his mom's filter kaapi (Indian coffee). Initially I dismissed it as homesickness and then said his taste buds had taken a flight given all the fever and throat infections we fought for a couple of weeks but things didn't improve. And all of sudden a week back, he declared that he was going to stop drinking coffee (!), while he is not an addict, he definitely enjoyed the brown potion a couple of times if he was home or atleast the mandatory first drink in the morning. He has taken to sipping a cup of hot water now. Strange are the ways of the world :-)

A non coffee drinker myself, I am neutral to his coffee habits but we had a whole gallon of fat free milk that he used in the coffee which threatened to go down the sink if I didn't use it before it got outdated. Now, I didn't want to make fat free yogurt with a gallon of milk (I am sure, it would never have been consumed), so I went ahead and made paneer with it. Healthy bhi and tasty bhi. DD says paneer tastes yummy. I am so proud of myself for not wasting that milk. There is about a pound of good quality roasted coffee seeds in the refrigerator and I have no clue what to do with it. I think I will organize a 'coffee over' day in my neighborhood. I will make some nice snacks to go with it, let me know if you are interested :-)

Given DD's affinity to palak paneer, it was a natural choice for me to make the dish today. The curry and the chapatis were done and ready on the table within 45 minutes of me reaching home from work. As the kitchen was engulfed in the flavor of the curry, BH volunteered to help me with pictures('carrots on a stick' is not at all over rated :-)). All in all, family with happy tummies is a good beginning to the work week. So, here is my palak paneer (cottage cheese in spinach gravy) version - curry made in a hurry.

What do you need to make Palak paneer? 
4 cups tightly packed palak or spinach leaves (I used baby spinach)
2 green chilies chopped fine
1 inch piece ginger
1/2 cup yogurt whisked
1/2 cup onion minced or very thinly sliced
2-3 cloves garlic minced
2 Tbsp cilantro
1 Tsp salt (adjust to taste)
1 Tbsp coriander powder
1 Tsp cumin seeds
1 cup paneer cubes
1 Tsp fresh lemon juice

How do you make Palak Paneer? 

• Bring water to bubbling stage in a sauce pan. 
• Add the cleaned palak leaves and push them with a spoon to submerge in water. 

• Boil for 2-3 minutes and as soon the leaves wilt, take it off the heat. 
• Drain the water out and immediately run cold water on the leaves. 
• Let them sit for a couple of minutes and puree in the blender along with chopped cilantro. 
• Heat oil, sizzle cumin.
• Add crushed garlic and ginger and fry for a minute.

• Add minced onion and fry for 3-4 minutes until onion sweats and turns limp
• Add whisked yogurt, coriander powder and salt.
• Let it come to a boil (2-3 minutes)
• Add the pureed mixture and stir it in. 

• Adjust consistency with water and test for salt. 
• Once bubbles start appearing, add the cubed paneer, give a gentle mix and switch off. 

• Add lemon juice before serving.  

Notes: 

• I used fresh, home made paneer and didn't saute them in oil. If you use frozen paneer, saute them in a Tbsp oil until they turn very light brown on both sides, put them in cold water until ready to use. This retains the softness of the paneer. 
• I do not add garam masala or tomato as I feel it spoils the color :-). If you like, you can puree a tomato and add it (reduce yogurt in this case and skip lemon juice to balance the tangyness).

• Use butter instead of oil for a richer taste. Add a Tbsp of cream once you switch off and let it stand for 10 minutes before serving to make it richer. 
• If you love the bright green color of the curry, it is important to follow these steps: 
• Do not cover and cook while boiling spinach. 
• Do not cook for more than 3-4 minutes (you should switch off the stove as soon as the leaves wilt)
• Drain the hot water and run cold water immediately after taking out of stove.
• Plan the pureeing so that it doesn't sit out for long before getting added to the curry. 

Spinach bajji - A dip and not a snack

There are so many words or terms that have totally different meaning in different languages. Growing up, we called all yogurt based dishes generally as bajji - a short form for moasaru bajji (mosaru = yogurt) to differentiate them from other chutneys. So this genre included varieties such as tomato bajji, cucumber bajji, carrot bajji, onion bajji or sometimes even a 'bolu' (or bald referring to its lack of any vegetables) bajji. Although the term 'raita' was used, it was considered suitable for more formal usage :-). Then I started seeing conflict and confusion when I said 'bajji' to some of my friends and later to BH. I realized 'bajji' meant the deep fried snacks for most of them (which was pakoda or bondas for me). Have I confused you or thrown in enough different vocabulary at you by now? Believe me when I say that it was not my intention and I was actually trying to clear up the air a little bit :-)

So back to 'bajji', 'mosaru bajji' or 'raita', this is generally thinner than regular chutney or pachadis and work very well as a dip or come in handy to mix with rice. Some of them are preferred as the perfect companion for a pulav or fried rice.  Most times, these dishes involve grinding coconut with a few spices and mixing it with the chopped raw vegetables along with yogurt. As there is minimal cooking involved(a break from the hot stove), and since it has yogurt in it, they are also prepared frequently during Summer. Infact, nammamma always made us eat the first morsel of rice with a bajji during Summer. She has a whole suite  of bajjis, pachadis, gojjus and tambulis in her repertoire and they used fare very frequently in our meals.

Although this is almost always made with yogurt, nammamma sometimes replaced yogurt with tamarind for tanginess. It tastes as well and keeps a little longer than the one made with yogurt, so go ahead and replace yogurt with a small piece of tamarind and grind it along with the rest of the ingredients. But I strongly recommend against using tamarind juice or tamarind concentrate as it spoils the taste. For the below mentioned quantity, a small 1X1 inch piece of tamarind cooked along with spinach & green chilies will work.

I know I am far away from Summer right now but the Palak bajji is something we enjoy anytime of the year. Simple to prepare, delicious to eat, it has all the goodness of the greens accentuated with a little bit of green chilies. I got some baby spinach last week and made this. This goes very well with akki rotti or dosas or Raagi mudde too.

What do you need to make Spinach bajji? 
3 packed cups spinach leaves
1/2 cup grated coconut (fresh or frozen)
3-4 green chilies (adjust to taste)
1 Tsp salt
1/2 cup plain yogurt (preferably home made and a day old)
Seasoning:
1 Tsp oil
1/8 Tsp asafoetida powder
1/2 Tsp mustard
1/2 Tsp urad dal
1-2 pieces dry red chilies (optional)

How do you make Spinach bajji? 

• Heat a wide pan on medium heat, add spinach leaves and broken green chilies and saute for 30 seconds. 
• Cover & cook for 2-3 minutes until Spinach leaves are soft and cooked well. Switch off. 

• When completely cool, grind the cooked spinach, green chilies, salt & grated coconut to a smooth paste (Do not add water).
• Add yogurt and run the blender once to incorporate it well. Take it out to a bowl. 
• Heat oil in a small pan, add asafoetida, mustard, urad dal and red chilies (if using), let mustard pop and urad dal turn pink. Pour the sizzling seasoning on top of the spinach bajji. 
• Serve with rice or rotis. 

Notes:

• I like this a little bit spicy so add extra green chilies but make sure you balance with yogurt to get a good hint of tartness. 
• If you get big bunches of spinach, wash and pick only the leaves for this recipe.
• The consistency of the bajji is really a matter of personal preference, I make this bajji slightly thick so it coats the rice well when mixed with it, you can thin it down a little bit more with yogurt if you want to dip a bread or roti in it. 

Alu Palak - Perfectly delicious and friendly on the waistline

I started my Summer garden on a low key this time as I wanted to feel the soil and growing potential in our new home. But I am glad to see a perfectly green patch now as we are getting ready to bid a bye to the Summer. Squashes are growing longer and stronger, I have harvested fenugreek multiple times and the okra and beans are standing up as the bitter gourd plant continues to climb. I am just happy to see the green plants even if many of them do not have any veggies yet :-). The gardening gratification came with the greens - abundant spinach, chard, fenugreek and the lovely Dill. We are eating greens every day until everyone is blue in the face. I promised DD that I will give it a break for a while and BH has been strictly ordered to stay away from the Costco size Spinach bags he grabs on his occasional visit to the wholesaler. Yes, those occasional visits have the power to convert our home into an extension of Costco stores as he forgets that we still have loads of untouched bath tissues in the garage or big bags of baby bell peppers in the fridge or that we are growing a patch full of greens in our own backyard:-)

Back to my kitchen garden, my tomatoes flopped this time completely with a combination of bad location (read no sun light) and invasive roots underneath. I have learnt my lesson the hard way and will plan better next time, until then back to store bought, waxy tomatoes are my saviors. I have picked peppers(remember the Mirchi ka salan?) a few times and am watching the growing squashes like a hawk while also hoping to have a few other veggies before it is actually winter. All in all a satisfying gardening experience.

We are a greens loving family and I find ways to add green to the dishes. After a long time, I had the Spinach flavor while chopping the leaves and cooking it as it was REALLY FRESH. You won't believe the difference and the incredible flavor a fresh vegetable brings to a dish until you try it. It doesn't need any extra additives or spices to enhance the natural beauty. I made a quick Alu Palak which is a traditional Punjabi home recipe. Deep fried potato pieces are cooked in the mildly spiced, creamy palak sauce and enjoyed with hot rotis. I did my usual calorie counting on it and opted for the oven roasted way. The roasted potatoes were perfect in the sauce.

The first time I tried Alu Palak for an office pot luck a few years back, I had followed a friend's recipe to the T and deep fried the potato pieces, those were the days when there was no guilt associated with eating deep fried stuff every day, yeah they are called 'when I was younger' :-). One thing that was not instructed in the  recipe was that when you chop the potatoes, they should be patted dry to remove the moisture content before they got dropped into the hot oil. I am sure my friend's mom credited us with some common sense but given the fact that it was my early days of cooking and I didn't pay attention to the finer details, I dropped my fresh cut, juicy potato pieces into the hot oil and had a well burnt forehand to tell a story for a while. The Alu palak though turned out delicious with BH pitching in to both provide some TLC to the hurting wife and also take on the role of chef in the kitchen. Credit goes to aunty's well tested recipe. So if you do want to try the deep fried potatoes, make sure they are patted dry completely before dropping them in the oil.

Here is how I made oven roasted Alu Palak with the home grown spinach. As the green were very flavorful, I went low on the spices. It is a very forgiving recipe and you can play around with the spices to suit your taste. Use the below as a framework and experiment.

What do you need to make Alu Palak? 
4 cups tightly packed chopped spinach
2 medium sized potatoes
1 medium sized tomato
2 small green chilies
1X1 inch piece ginger root
1 small onion
1/2 Tsp crushed garlic (optional)
1/2 cup milk
1 Tsp cumin seeds
1 Tsp salt (adjust to taste)
1 Tblsp oil
1/2 cup water

Dry Masala powders:
1/2 Tsp red chili powder
1/2 Tsp garam masala
1/2 Tsp amchoor powder

How do you make Alu Palak? 
Prep work: 

• Wash, clean and chop Spinach.
• Peel and cut ginger into small pieces.
• Chop onions & tomatoes into small chunks. 
• Wash, scrub the potatoes and cut them into bite sized chunks. I used red potatoes and kept their thin skins intact for added nutrition. 
• Cover the potato chunks in water and parboil them for 5 minutes. They should be semi cooked and hard still. 

Making of Alu palak:

• Take the chopped spinach, green chilies and water in a sauce pan, and cook it until the water boils for a couple of minutes. Once the spinach is soft, switch off the stove and let it cool. 
• Heat 1/2 Tblsp in a pan, add the crushed garlic and chopped ginger and fry for a minute. 
• Add the chopped onions and saute until it starts to sweat. 
• Add chopped tomatoes and continue to cook until tomatoes turn soft. 
• Mix a Tsp oil and a pinch salt and coat it all over the potatoes, arrange them in a single layer on baking sheets and bake at pre-heated oven in a 350F for 45 minutes. Remove once after 30 minutes to turn them over. 

• Drain the water from the spinach, reserve it for later use. Blend the spinach & green chilies coarsely and keep aside. 
• Blend the fried onion, tomato mixture into a smooth puree.
• Heat the remaining oil in a pan, add cumin seeds, let sizzle. Add the onion-tomato puree. Add salt, reserved spinach water and the dry masala powders and let it cook until the mixture changes color slightly in about 5-8 minutes. 

• Add the spinach puree,  milk and continue to boil for another 5 minutes until the gravy thickens slightly. 

• Add the roasted potatoes, give it a mix and switch off the stove.

• Let the potatoes sit in the gravy for a 15-20 minutes to soak up before serving with rotis or ghee rice/fried rice. 

Notes: 

• You can deep fry the potatoes but I honestly think there is no value add and overrated especially in this recipe since oven roasted potatoes serve the purpose and taste just as well. 
• Par boiling the potatoes before baking them reduces the baking time in the oven and also gives that soft inside, crispy outside texture to the potatoes. 
• I usually put the potatoes with water in a microwave safe dish and microwave it on high for 5 minutes. 
• If you do not have an oven, par boil the potatoes (they should be semi cooked and firm) and saute with a couple spoons of oil in a pan to get the golden cover on the outside. 
• You can use cream or half & half for a thicker, creamier texture of the gravy. 
• We like a 'not-so-thick' gravy to eat with rotis, if you prefer you can make this thicker and drier by not adding the reserved water or cook the spinach with a little salt and no water.
• Sometimes I skip the tomato in this recipe and increase the amount of amchoor powder for the tangyness. This retains the rich green color of the spinach.

Thanks to one of my readers Kaveri for her comment, my healthy Alu Palak is going to her Show me your HITS which she is hosting this month for Sangeetha's HITS event

Baked bread koftas - My first ever blog hop

I have always been interested in cooking and learning new recipes. One of the best things to happen after I started blogging is that I actively look for food blogs in the blogosphere in addition to my cook books, magazines, cookery shows and other sources. I chanced on the talented Radhika's Tickling Palates soon after I started blogging and linked a few of my posts to her ongoing monthly events. She has a busy blog with many events and the Blog Hop Wednesday caught my fancy since I saw it. It is such a neat way to know people with similar interests and also learn from each other. I was hesitant to register for blog hops as I was a new bee and didn't have much content on my blog for others to choose from. I gathered courage a couple of weeks back and Radhika very generously paired me up with another blogger for the March blog hop and patiently responded to all my eager questions about the event. So here I am with my first ever blog hop.

When I first visited Jayanthi's Sizzlingveggies blog, I was so impressed by her experimentation in presenting common, known recipes with a twist (of ingredients or way of cooking). Her recipes entice you not only to try them but also think of variations to make it better just like she does. Some of the unusual recipes from her blog like the oats pakora kadhi (book marked for later), a poornam filled puff pastry, pineapple quinoa kesari go on to show the breadth of her experimentation with recipes and making them interesting. I am sure I will visit her blog regularly for updates.

While it was not easy to choose one from my blog hop partner's recipes, I finally zeroed in on the baked bread koftas for 2 reasons - given I am a borderline health freak, I like the idea of baked koftas and it was loaded with the Spinach goodness. Here I go with minor variations of my own to Jayanthi's yummy Baked bread koftas in spinach gravy for the Blog Hop Wednesday.

What do you need to make Baked bread Koftas? 
Kofta ingredients: 
1 cup Bread crumbs (I used store bought plain bread crumbs) or 4 slices of bread
1 cup finely chopped spinach
1 Tsp salt (adjust to taste)
1 green chili - finely chopped
2-3 sprigs of cilantro - finely chopped
1 inch piece of ginger - crushed fine in a mortar & pestle or grated
2 Tblsp of water

Spinach Gravy ingredients:
2 cups packed spinach
1/2 cup yogurt
1 Tsp salt (adjust to taste)
1 medium onion - cut half the onion into chunks and the other half into fine choppings
1 medium tomato - chopped into bite size pieces
1 Tsp red chili powder
1 Tsp garam masala powder
1 Tsp dhania-jeera (coriander-cumin) powder
1 Tsp cumin seeds
1 inch piece of ginger root - chopped into thin strips
1.5 Tblsp cooking oil

How do you make Baked bread koftas? 
Making koftas: 

• Preheat oven to 375F
• Mix all the kofta ingredients in a bowl.
• Add water little by little to make a firm dough. Use just enough water to bind the ingredients together.
• Pinch off small lime sized balls and arrange them on a baking sheet. I made 12 key lime size koftas (not counting the one that vanished before it ever entered the oven :-))
• Bake for 15 minutes, turn the balls around and bake for another 15 mins until the koftas crisp up from all sides. I timed a total of 30 minutes for koftas in the oven at 375F.

Making gravy: 

• Heat 1 Tblsp oil in a pan, add the ginger, roughly chopped onion and fry for a couple of minutes until onions sweat a little and turn pink.
• Add chopped tomato and fry until it is cooked soft. 
• Add spinach, mix it in and cover and continue to cook for 3 minutes until the leaves wilt completely. 
• Add the dry powders, mix it,  switch off and let it cool. 
• Blend the mixture into a smooth paste and keep it aside. 
• Heat remaining oil in a pan, add cumin seeds and let it sizzle, add the reserved finely chopped onions and fry until they turn soft and light pink. 
• Pour in the ground spinach, add salt, yogurt and bring it to a gentle boil. 
• Keep the gravy warm for serving, add the koftas into the gravy 10 minutes before serving for it to soak up the gravy.
• We had the koftas in gravy with rice. 

Notes & changes I did to the original recipe: 

• I skipped garam masala & red chili powder in the koftas to keep it mild. 
• I skipped garlic in the gravy as I don't use it much.
• I used bread crumbs instead of bread slices since I had the crumbs in pantry.
• I added more spinach into both the koftas and gravy as we like greens. 

The spicy gravy and the mild koftas complemented very well. These yummy koftas in gravy are off to Blog Hop Wednesdays ~ Week 16