Ingredients

• Spinach - 3 bunches
• Milk - 1 cup
• Onions - 3
• Potatoes - 6
• Bread - 4 slices
• Green chillies - 3
• Ginger -1 inch piece
• Chilli powder -1 tsp
• Turmeric powder -1/2 tsp
• Dry mango powder - 1/2 tsp
• Butter - 2 tbsp
• Salt - to taste
• Oil - for deep frying

How to Make Spinach 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 so that the green colour is retained. Sprinkle water if necessary.
• In few minutes it will become soft. Remove from fire, cool and grind to a smooth paste.
• Heat butter in a kadai and fry chopped onions, ginger, 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.