Ingredients:

• For the kofta:
• 2 – Potatoes
• 4 – Bread slices
• 1 – Onion
• 2 – Green chillies
• 1/2 tsp – Garam Masala powder
• Mango powder – A pinch
• 2 tbsp – Coriander leaves, finely chopped
• Salt to taste
• Oil for deep frying
• For the gravy:
• 2 bunches – Spinach (palak)
• 1 cup – Milk
• 2 – Onions
• 1 inch piece – Ginger
• Chilli powder, for taste
• Turmeric powder, a pinch
• 1/2 tsp – Dry Mango powder (aamchur)
• 1/2 tsp – Garam Masala powder
• Salt to taste
• 2 tsp – Butter.

Method:

1. For the kofta:
2. Pressure cook the potatoes.
3. Peel and mash them thoroughly.
4. Chop the onion, chillies and coriander finely.
5. Dip the bread in water, squeeze and mix it with the mashed potatoes, chopped onions, chillies, coriander leaves, garam masala, mango powder and salt.
6. Mix well and divide into portions and roll into balls.
7. Deep fry the balls in hot oil.
8. Keep the flame low and fry until a golden brown.
9. Place on a kitchen tissue to remove excess oil.
10. For the gravy:
11. Wash and chop palak finely.
12. Heat a tsp of oil in a pan and fry the palak by adding sugar to it.
13. Close the pan with a lid and cook for a few minutes.
14. Once it softens, remove from the stove and allow to cool.
15. Now grind the palak into a smooth paste.
16. Chop the onions and mince the ginger.
17. Heat butter in a pan and fry chopped onions and ginger until the onions turn pink.
18. Now add the ground palak, salt, chilly powder, mango powder, garam masala and turmeric powder to it.
19. Let the contents boil for a while.
20. Simmer and add the milk slowly, stirring continuously.
21. Let it boil till it becomes thick and creamy.
22. Add the koftas just before serving the curry.
23. Serve hot with chapatti or rice.
24. Recipe Courtesy: 4th sense cooking