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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.