I got a big bunch of palak thinking I’ll make palak paneer for dinner last night but then I changed my mind and thought of trying something else. Me and  my husband used to have this gravy at a place in Kalyani Nagar 4-5 years back later that restaurant got closed. This was our regular gravy which we ordered so remembering the old days I thought of recreating it at home.

Its bit of time taking but worth the taste in the end.

Kofta recipie

1. Palak / spinach – 3 cups
2. green chilly – 3
3. ginger garlic paste
4. salt as per taste
5. garam masala – 2 tsp

Wash spinach and make puree out of all these ingredients Keep aside 2 tablespoon of this spinach puree and add  rest of this puree to the roasted gram flour.

Mix Paneer, coconut grated , salt , sugar and kesar in a bowl and make small balls.

Coat this balls with our spinach mixture we prepared earlier and deep fry it till it turns golden brown.

Curry for the kofta

1. Add oil in one pan, add tej patta, cinnamon powder , elaichi/ cardamoms powder , cloves, pepper powder and Jeera, cook till all the spices are aromatic.
2. Add chopped onions, ginger, garlic and tomatoes and saute for 5 minutes.
3. Add soaked cashews, turmeric, red chilli powder, coriander powder and mix well. Add 1 cup water and simmer for 10 minutes.
4. Turn off the gas and let it cool down. Blend it till it becomes a smooth mixture.
5. Add 1/2 cup water , salt and 1 tsp butter and bring it to boil.
6. Turn off the gas and divide the gravy in 2 parts.
7. Add spinach puree in one of the gravy and mix well while it is hot.

Pour both the gravies in a serving plate, cut the koftas in half and serve it.