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:

1. Boil, peel and mash the potatoes. Finely chop the palak and fenugreek leaves.
2. Mix the above ingredients with corn flour, garam masala, salt and pepper.
3. Shape into 2 cm round balls and deep fry in hot oil till golden brown. Drain and reserve.
4. Grind the onion for gravy with cashew nut, poppy seeds and melon seeds to a smooth paste.
5. Heat the ghee or oil and fry the paste well.
6. Add all the powders and curd.
7. Continue to cook stirring till the raw smell of masala is lost.
8. Add some water to form creamy gravy.
9. Add grated paneer, malai and salt. Allow it to simmer for 2-3 minutes.
10. Add the koftas and serve immediately, garnished with coriander leaves.