Vegetable Koftas in Palak Gravy

Ingredients for Gravy

Palak (Indian spinach)	2 cups, tightly packed
Onion	1
Tomato	2
Green chillies	4
Gingergarlic paste	1 tsp
Garam masala powder	1/4 tsp
Coriander powder	2 tsp
Pepper powder	1/2 tsp
Kasoori methi	2 large pinche s
Sugar	1/4 tsp
Milk	1/4 cup
Salt	as needed

To temper

Oil	2 tsp
Cinnamon	1 inch piece
Cardamom	1
Cloves	1

Ingredients – For cutlet/ Kofta

Potato	2
Mixed vegetables	3/4 cup
Chopped coriander leaves	1/2 cup
Gingergarlic paste	1/2 tsp
Cumin seeds/ Jeera	1 tsp
Red chilli powder	1 tsp
Coriander seeds powder	1 tsp
Turmeric powder	1/4 tsp
Oil	2 tsp + for deep frying
Maida	2 tblsp
Bread crumbs	As needed

Method

First make the gravy, then make cutlet and add it to the gravy.

Palak Gravy

Clean and remove the thick stem from palak. Roughly chop it. In a pan, add oil, green chilli and washed palak and fry until palak shrinks, without changing the green colour. Cool down. In a kadai, temper with cardamom, clove and cinnamon, followed by onion. Fry onion until transparent. Grind the palak with little water to a smooth puree.

Add ginger garlic paste to the onion and fry for another minute. Add chopped tomatoes, kasuri methi, salt and fry until mushy. Add pureed palak, sugar and mix well. Cook for 2 minutes in medium flame. Add milk slowly and mix well as you add. Keep the flame in low always after adding milk. (You can also add cream in place of milk and adjust the gravy consistency with water.) Mix well and let it be for 2 mins in low flame. Add garam masala, pepper powder.

Koftas Preparation

Cook potato and chopped veggies. I pressure cooked for 2 whistles. Drain water completely, peel the potatoes. Grate or crumble it roughly. (Do not over cook potatoes, otherwise koftas will be soggy. Also do not mash the potato, crumble or grate it.)

 In a pan, heat oil for tempering and temper with Jeera. Add ginger garlic paste and fry for a minute in low flame.Add chopped coriander leaves, coriander powder, red chilli powder, turmeric powder. Mix well in medium flame for half a minute. Add enough salt, cooked veggies and fry until dry. Squeeze lemon and stir well. Add it to the crumbled potatoes. Mix well. Make equal sized balls out of it. Let it be small lemon sized. Make a paste thin enough to give a coat, out of maida and little water. Dip the vegetable balls in it and then roll it in the bread crumbs, kept on a plate. Arrange these in a plate. Deep fry in hot oil until golden in colour and drain over paper towel.

Best Served with Rotis or Chapati