Ingredients:

• For koftas:
• 3 – medium sized Potatoes
• 1-2 – Green chillies (optional)
• 5-6 – stalks Cilantro
• 1 tsp – Garam Masala
• 1/2 tsp – grounded coriander
• 1/2 tsp – amchur
• Salt
• Red Chilli powder
• 1 tsp – yogurt
• 1 – slice of bread (wet it and squeeze out the water)
• 1/4 cup – paneer, crumbled
• Oil for deep frying
• Palak gravy:
• 1 packet – Palak
• 2 – Tomatoes
• 1 – medium sized Onion
• 1 inch – Ginger
• 4 – 5 Cloves – Garlic (optional)
• 1 tsp – Garam Masala
• Salt
• Red Chilli powder

Method:

1. Boil potatoes till tender. Peel them and mash or grate them.
2. Mix all the ingredients except paneer.
3. Divide the mixture into small balls.
4. Stuff each ball with paneer by making a small depression on the top of each ball. Close the depression.
5. Deep fry the koftas till golden brown.
6. Set aside and drain on paper towels.
7. Palak gravy:
8. Boil palak till tender. Blend it for a few seconds (do not discard the water it is boiled in).
9. Grate onion, tomatoes and ginger separately.
10. Peel and cut garlic into small pieces.
11. Heat oil in a pan. When hot, add grated onion.
12. Let onion brown and add tomatoes. Stir it and cook till oil separates.
13. Add ginger and garlic.
14. Add garam masala, red chilli powder and salt.
15. Add palak. Stir it and let cook for 2 – 3 minutes.
16. Add koftas when ready to serve. Serve hot.

Recipe courtesy of Indu