Ingredients:

• For Spinach gravy:
• 1 bunch – Spinach chopped
• Oil – 1 tbsp
• Mustard – 1/2 tsp
• Garlic paste – 1 tsp
• Ginger paste – 1 tsp
• safoetida – 1 pinch
• Coriander – 1 bunch
• 2 – Green chillies
• 1 – tsp Sugar
• Salt as per taste
• Kraft cheese for garnishing
• For Koftas:
• 2 – Boiled Potatoes
• jwain – 1 pinch
• Boiled garden peas – a handful
• Fresh Dates chopped – 2 tsp
• Tender Coconut – 1 tsp
• Red Chilli powder
• Garam Masala
• 2 – Green chilli
• Turmeric – 1/2 spoon
• Besan – 1/2 cup
• Salt – as per taste
• Oil for frying

Method:

1. Mix thoroughly the boiled mashed potatoes with ajwain, garden peas, dates, coconut, chillies, red chilli powder, garam masala, turmeric and salt.
2. Make balls, dip in the paste made of besan, red chilli powder, salt and deep fry. Drain and keep aside.
3. For spinach gravy, blanch the spinach in microwave, make a fine paste of spinach and coriander in a mixie.
4. Heat oil and splutter mustard and add green chilli, garlic paste, ginger paste and asafoetida.
5. Add spinach, cook for 7 minutes.
6. Add salt, sugar and pour the gravy on the potato koftas.
7. Spread a handful of boiled garden peas and a handful of grated cheese on top. Serve.

Recipe courtesy of Sai Bedekar