Spinach Muthia

• 1 package frozen spinach or 2-3 oz fresh
• 1/2 cup white flour
• 1/2 cup chickpea flour
• 1/2 cup cornmeal
• 3 tablespoons vegetable oil
• 1 teaspoon minced ginger
• 1 teaspoon chopped garlic
• 2 tablespoons minced onion
• 1 tablespoon lemon juice
• 1 1/2 tablespoon yogurt
• 4 tablespoons chopped fresh cilantro
• 1 teaspoon salt
• 1 tsp curry powder
• 1/3 teaspoon black pepper
• 1/4 teaspoon baking powder
• For tempering oil:
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seed

1. Thaw frozen spinach, add the salt and squeeze out all the liquid.
2. Combine all the ingredients in a bowl (except the tempering oil) and knead into a soft dough.
3. Dust some white flour on a cutting board and apply a little oil to your hands. Divide the mixture into long 4-5 slim cylinders and place in a steamer.
4. Steam for 40-45 minutes and then cut into bite sized pieces.
5. For tempering oil: Heat vegetable oil at medium heat and then add cumin seed and mustard seeds for 2-3 minutes.
6. Add the bite-sized spinach dumplings and saute for about 5 minutes.
7. Serve with yogurt.

frozen spinach, white flour, chickpea flour, cornmeal, vegetable oil, ginger, garlic, onion, lemon juice, yogurt, fresh cilantro, salt, curry powder, black pepper, baking powder, tempering oil, vegetable oil, cumin

Taken from www.epicurious.com/recipes/member/views/spinach-muthia-50012466 (may not work)