Palak Kofta Curry
Ingredients:
3 bunches Palak/Spinach, wahed and finely chopped
1 cup Milk
3 Onions, finely chopped
4-5 Potatoes
4 slices of Bread
1/4 cup Green Peas
1 inch Cinnamon
2-3 Green Cardamom
3-4 Cloves
2-3 Green Chillies
1 inch Ginger, minced
1 tsp Chilli Powder
1/2 tsp Turmaric Powder
1/2 tbsp Amchur/Dry Mango Powder
1 tbsp Garam Masala
1/2 tsp Kitchen King Masala
1 tbsp Cashew nuts, cut into small pieces
1 tbsp Raisins
2 tbsp Butter/Oil/Ghee
2-3 tbsp of Gram Flour
Salt to taste
Oil for deep frying
Method:
For Koftas:
Pressure cook potatoes,peel and mash thourougly.
Soak bread in water, squeeze and add to the potatoes.
Mix with finely cut onion, chillies, cooked green peas, coriander leaves, garam masala, salt, amchur powder, cashwes, raisins and small amount of finely chopped palak.
Mix well and prepare small balls.
Dip them in gram flour paste and deep fry in hot oil and keep aside.
For the Gravy:
Heat a tsp of oil in a pan and fry the palak with a little sugar added to it.
Sprinkle little water if necessary.
Remove from flame after few minutes when it becomes soft.
Cool it and grind to a smooth paste.
Heat butter in a pan and add cinnamon, cloves and cradamom.
After 1 minutes add onions and fry till the turn transparent.
To this add ginger, ground palak with milk, salt, chilli powder, amchur, turmaric, kitchen king masala and garam masala.
Mix well and cook it till the gravy thickens in a medium flame.
Add Koftas just before removing from fire or while serving.
Serve hot with roties/chapaties/rice.