Ingredients

• For palak gravy:
• Palak bunch, chopped - 1
• Oil - 1 tbsp
• Mustard - 1/2 spoon
• Garlic paste - 1 spoon
• Ginger paste - 1 spoon
• Asafoetida - 1 pinch
• Coriander - 1 bunch chopped
• 2 - small green chillies
• 1 tsp - sugar
• Salt as per taste
• Kraft cheese for garnishing
• For Koftas:
• 2 - boiled potatoes mashed
• Ajwain - 1 pinch
• Boiled garden peas - a handful
• Fresh dates chopped - 2 spoons
• Tender coconut, finely chopped - 1 spoon
• Red chilly powder
• Garam masala
• Small green chilly, finely chopped - 2
• For batter:
• Turmeric - 1/2 tsp
• Besan - 1/2 cup
• Salt as per taste
• Oil for frying

How to Make Palak Koftas

• Mix all the ingredients for the koftas with the boiled mashed potatoes.
• Then form into balls and keep aside.
• Take besan in a bowl. Add salt, turmeric and red chilly powder.
• Make a paste with water.
• Coat the potato balls in the besan batter and deep fry. Keep aside.
• For palak gravy, blanch the palak. Make a fine paste of palak and coriander.
• Heat oil and add mustard. When mustard seeds pop up, add green chillies, garlic-ginger paste and asafoetida.
• Add palak and cook for 5-7 mins.
• Add salt and sugar.
• Pour the gravy on the potato koftas. Spread a handful of boiled garden peas and grated cheese on top. Serve hot.