Ingredients:
• For Kofta: 250 g Potato
• 1 cup Spinach (Palak), finely chopped
• 0.5 cup Fenugreek leaves (methi leaves), finely chopped
• 2-3 tbsp Corn flour
• 0.5 tsp Garam Masala powder
• Salt and pepper to taste
• Oil to deep fry
• For gravy: 1 chopped medium size Onion
• 4 tbsp cashew nut, chopped
• 5 tbsp Poppy Seeds
• 4 tbsp melon seeds (Magaz)
• 2 tbsp oil
• 2 tsp Ginger Garlic paste
• 0.5 tsp chilli powder
• 1 tsp coriander powder
• 2 tsp Garam Masala powder
• 5 tbsp curds
• 3 tbsp grated Paneer
• Salt to taste
• 2 tbsp fresh Cream or malai
• 2 tbsp coriander leaves, chopped
Method:
- Boil, peel and mash the potatoes. Finely chop the palak and fenugreek leaves.
- Mix the above ingredients with corn flour, garam masala, salt and pepper.
- Shape into 2 cm round balls and deep fry in hot oil till golden brown. Drain and reserve.
- Grind the onion for gravy with cashew nut, poppy seeds and melon seeds to a smooth paste.
- Heat the ghee or oil and fry the paste well.
- Add all the powders and curd.
- Continue to cook stirring till the raw smell of masala is lost.
- Add some water to form creamy gravy.
- Add grated paneer, malai and salt. Allow it to simmer for 2-3 minutes.
- Add the koftas and serve immediately, garnished with coriander leaves.