Take a bowl and mix chopped palak, besan, green chillies, bread slices, salt, red chilli powder and make small balls.
Deep fry these balls in a hot oil.
Take a big kadai, heat ghee and fry chopped onion till it turns pink and then add ginger, green chilli and tomato and when done blend it in a mixer.
Heat the blended mixture in a kadai for a few mins and add cashew powder, salt, red chilli powder, garam masala, sugar and cream. Boil till gravy thickens. Now add spinach balls in it. Boil for another 2 mins and serve.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.