Ingredients

• For the kofta:
• 2 - Potatoes
• 4 - Bread slices
• 1 - Onion
• 2 - Green chillies
• 1/2 tsp - Garam masala powder
• Mango powder - A pinch
• 2 tbsp - Coriander leaves, finely chopped
• Salt to taste
• Oil for deep frying
• For the gravy:
• 2 bunches - Spinach (palak)
• 1 cup - Milk
• 2 - Onions
• 1 inch piece - Ginger
• Chilli powder, for taste
• Turmeric powder, a pinch
• 1/2 tsp - Dry mango powder (aamchur)
• 1/2 tsp - Garam masala powder
• Salt to taste
• 2 tsp - Butter.

How to Make Palak kofta curry

• For the kofta:
• Pressure cook the potatoes.
• Peel and mash them thoroughly.
• Chop the onion, chillies and coriander finely.
• Dip the bread in water, squeeze and mix it with the mashed potatoes, chopped onions, chillies, coriander leaves, garam masala, mango powder and salt.
• Mix well and divide into portions and roll into balls.
• Deep fry the balls in hot oil.
• Keep the flame low and fry until a golden brown.
• Place on a kitchen tissue to remove excess oil.
• For the gravy:
• Wash and chop palak finely.
• Heat a tsp of oil in a pan and fry the palak by adding sugar to it.
• Close the pan with a lid and cook for a few minutes.
• Once it softens, remove from the stove and allow to cool.
• Now grind the palak into a smooth paste.
• Chop the onions and mince the ginger.
• Heat butter in a pan and fry chopped onions and ginger until the onions turn pink.
• Now add the ground palak, salt, chilly powder, mango powder, garam masala and turmeric powder to it.
• Let the contents boil for a while.
• Simmer and add the milk slowly, stirring continuously.
• Let it boil till it becomes thick and creamy.
• Add the koftas just before serving the curry.
• Serve hot with chapatti or rice.
• Recipe Courtesy: 4th sense cooking