Description
Fried balls of spinach and potatoes are simmered in a flavorful green gravy, making a hearty and exotic dish perfect for pairing with flatbreads or rice.
Ingredients
- Spinach (palak) - a small bunch, finely chopped
- Potatoes - 2 large, boiled and mashed
- Bread slices - 3
- Onion - 1, finely chopped
- Green chillies - 2, finely chopped
- Garam masala powder - 1/2 tsp
- Mango powder - a pinch
- Coriander leaves - a handful, finely chopped
- Salt - to taste
- Oil - for deep frying
For the Gravy
- Spinach - 1 cup (240 ml), blanched and pureed
- Onions - 2, roughly chopped and ground to a fine paste with the whole spices
- Whole spices (cinnamon, mace, cardamom) - a little of each
- Milk - 1/2 cup (120 ml)
- Ginger-garlic paste - 1 tsp
- Red chili powder - to taste
- Turmeric powder - a pinch
- Dry mango powder (aamchur) - 1/2 tsp
- Garam masala powder - 1 tbsp
- Salt - to taste
- Butter - 2 tsp
Instructions
- Wash the spinach thoroughly and finely chop it. Blanch 1 cup of spinach for the gravy and puree it. Set aside.
- Pressure cook the potatoes until soft. Peel and mash them well.
- Chop the onion, green chillies, and coriander leaves finely.
- Dip the bread slices in water, squeeze out the excess, and mix them with the mashed potatoes.
- Add the chopped spinach, onion, green chillies, garam masala, mango powder, and salt to the potato mixture. Mix well to form a dough.
- Shape the mixture into small balls (koftas).
- Heat oil in a deep pan and fry the koftas until golden brown. Remove and drain on paper towels.
- For the gravy, grind the roughly chopped onions together with the whole spices (cinnamon, mace, cardamom) into a fine paste.
- Heat the butter in a pan and fry the onion-spice paste until golden brown. Add the ginger-garlic paste and let it sizzle briefly.
- Add the salt, red chili powder, mango powder, garam masala, and turmeric powder. Let the mixture cook for a while.
- Add the spinach puree and milk gradually, stirring continuously. Simmer until the gravy turns thick and creamy.
- Gently add the fried koftas to the gravy just before serving and simmer briefly.
- Serve hot with rotis or rice.
Notes
- For a healthier version, consider baking the koftas instead of frying.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove, adding a splash of water if needed.
- Adjust the spice level by varying the amount of green chillies and red chili powder.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 6
- Cholesterol: 0