Ingredients

• For koftas: 3 - onions
• 5 or 6 - potatoes
• 4 slices - bread
• 2 or 3 - green chillies
• 1 inch piece - ginger
• 1 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - dry mango powder
• For gravy:
• 3 bunches - spinach
• 1 cup - milk
• 3 - onions
• 5 or 6 - potatoes
• 4 slices - bread
• 2 or 3 - green chillies
• 1 inch piece - ginger
• 1 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - dry mango powder
• 2 tbsp - butter or oil
• Salt, to taste
• Oil, for deep frying
• A little sugar

How to Make Special Palak Kofta Curry

• Pressure cook potatoes, peel and mash thoroughly.
• Soak bread in water, squeeze and add to the potatoes.
• Mix with finely cut onions, chillies, coriander leaves, garam masala, salt, mango powder and small amount of the finely chopped palak.
• Mix well and prepare small balls.
• Deep-fry in hot oil and keep aside.
• For the gravy:
• Chop onions and mince ginger.
• Wash and chop palak finely.
• Heat a tsp of oil in a pan and fry the palak with a little sugar added to it. Sprinkle water if necessary.
• In few minutes it becomes soft.
• Remove from fire, cool and grind to a smooth paste.
• Heat butter in a kadai, fry chopped onions, add ginger, then the ground palak with milk, salt, chilli powder, mango powder, turmeric and garam masala.
• Mix well and boil till it becomes a thick gravy.
• Add Koftas just before removing from fire or while serving.