Ingredients:

• For koftas:
• 1/2 kg – Palak
• 250 g – Paneer
• 1- Potato, boiled
• 1 tsp – Jeera powder
• Salt as per taste
• 1 – green chillies, chopped)
• 2 tbsp – Bread crumbs
• 10 or 15 – Raisins
• For the curry:
• 1 tbsp – ginger-garlic paste
• 2 – Onion, medium sized, chopped
• 1 tsp – Dhaniya powder
• 1 tsp – Turmeric
• 1 tsp – Garam Masala powder
• 2 tbsp – Tomato paste
• 2 tbsp – Fresh Cream

Method:

1. Pressure cook the palak. Cool it and then blend it to paste.
2. Heat 1 tbsp oil, add jeera powder and palak paste and stir fry until there is no moisture left.
3. Mix together the boiled potato, mashed paneer, palak paste, salt, chopped green chillies, bread crumbs and make a dough.
4. Make small balls with some raisins inside and deep fry them till golden brown.
5. For kofta curry :
6. Heat 2 tbsps oil in a pan, add ginger-garlic paste and fry it till golden brown.
7. Add finely chopped onion and fry it till golden brown.
8. Add dhania powder, turmeric, salt to taste, garam masala, red chilli and fry it for 1 minute.
9. Add tomato paste and stir it till oil gets separated .
10. Add fresh cream and stir. Add a little water to make a thick curry.
11. Add the kofta balls and cook it for 2 mins.
12. Serve hot with parantha or tandoori roti.

Recipe courtesy of Prabeeti Bulani