Ingredients:
For the koftas-
2 medium size potatoes; boiled, peeled and mashed,
1/2 cup thick cream,
8-10 cloves of garlic; coarsely crushed,
1 green chilli; ground,
All purpose flour; as required for binding,
Some raisins
Salt to taste,
Oil for frying.
For the gravy-
1 bunch of spinach leaves (palak),
A handful of coriander leaves,
1 1/2 tsp crushed garlic,
1 green chilli,
1 large onion; very finely chopped,
2 tbsp tomato puree,
1 tsp jeera (cumin seeds),
1/2 tsp tandoori masala,
1 tsp garam masala/Kitchen King masala,
1 tsp crushed Kasoori Methi (Dry fenugreek leaves),
Salt to taste,
Oil for tempering.
Method:
To prepare koftas-
Mix all the ingredients and prepare small balls (koftas). Heat oil for deep frying in a kadhai (wok) or if you choose to shallow fry it, do it in a pan with less oil. Fry all the koftas on a low-medium flame until golden brown.
To prepare gravy-
Blanch the spinach leaves for 3-4 minutes in boiling water. Drain and grind into a smooth puree.
Heat little oil in a pan, add jeera and when it splutters add garlic. Roast on low-medium flame until fragrant. Now add onion and saute it until soft and transparent. Then add tomato puree and cook until oil separates from the masala. Add spices and cook for 2 minutes. Then add the spinach puree, some water (adjust the consistency) salt and bring to boil. Lower the flame, add kasoori methi, stir, add koftas,cover and cook for 2 minutes. Serve with parathas.
Thu, Sep 3, 2009
Vegetables