Ingredients:

• For koftas: 3 – Onions
• 5 or 6 – Potatoes
• 4 slices – bread
• 2 or 3 – Green chillies
• 1 inch piece – Ginger
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – dry Mango powder
• For gravy:
• 3 bunches – Spinach
• 1 cup – Milk
• 3 – Onions
• 5 or 6 – Potatoes
• 4 slices – bread
• 2 or 3 – Green chillies
• 1 inch piece – Ginger
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – dry Mango powder
• 2 tbsp – Butter or oil
• Salt, to taste
• Oil, for deep frying
• A little Sugar

Method:

1. Pressure cook potatoes, peel and mash thoroughly.
2. Soak bread in water, squeeze and add to the potatoes.
3. Mix with finely cut onions, chillies, coriander leaves, garam masala, salt, mango powder and small amount of the finely chopped palak.
4. Mix well and prepare small balls.
5. Deep-fry in hot oil and keep aside.
6. For the gravy:
7. Chop onions and mince ginger.
8. Wash and chop palak finely.
9. Heat a tsp of oil in a pan and fry the palak with a little sugar added to it. Sprinkle water if necessary.
10. In few minutes it becomes soft.
11. Remove from fire, cool and grind to a smooth paste.
12. Heat butter in a kadai, fry chopped onions, add ginger, then the ground palak with milk, salt, chilli powder, mango powder, turmeric and garam masala.
13. Mix well and boil till it becomes a thick gravy.
14. Add Koftas just before removing from fire or while serving.

Recipe courtesy of Sify Bawarchi