Clean spinach. Place in a pressure cooker container, place potatoes in second container, add water to both container. Pressure cook for 8 minutes. Chop onion, ginger, green chillies, coriander leaves.
Drain water from spinach and grind to a smooth paste.
Heat ghee in a pan, add half of chopped onion and ginger. Saute for a few minutes. Add ground spinach, milk, half of garam masala powder, turmeric powder, chilli powder and salt to taste. Mix well and allow to thicken.
Peel and mash potatoes.
Soak bread in water for 15 minutes. Drain and keep aside.
Add remaining onions, green chillies, coriander leaves, garam masala, amchoor and salt to taste. Add rest of palak (finely chopped) and bread. Mix it well.
Divide into equal portions. Deep fry koftas in hot oil till golden brown in colour. Add koftas to palak gravy just before serving.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.