Ingredients:

• Spinach – 3 bunches
• Milk – 1 cup
• Onions – 3
• Potatoes – 6
• Bread – 4 slices
• Green chillies – 3
• Ginger -1 inch piece
• Chilli powder -1 tsp
• Turmeric powder -1/2 tsp
• Dry Mango powder – 1/2 tsp
• Butter – 2 tbsp
• Salt – to taste
• Oil – for deep frying

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 so that the green colour is retained. Sprinkle water if necessary.
10. In few minutes it will become soft. Remove from fire, cool and grind to a smooth paste.
11. Heat butter in a kadai and fry chopped onions, ginger, ground palak with milk, salt, chilli powder, mango powder, turmeric and garam masala.
12. Mix well and boil till it becomes a thick gravy.
13. Add koftas just before removing from fire or while serving.

Recipe courtesy of Gayathri