Palak Malai Kofta Serves 6-8 KOFTAS (12-13)

Ingredients

100 gms paneer mashed
2 slices bread -remove sides
3 tbsp curd
1/8 tsp baking powder
1 green chilli -chopped finely
1 tbsp finely chopped coriander
1/2 tsp salt & 1/2 tsp pepper, to taste
1/4 tsp red chill powder
1 1/2 tbsp maida (plain flour) a few pieces of cashew nuts

GRAVY

4 tbsp oil 1 tsp dhania powder,
1/2 tsp red chilli powder
1/4 tsp garam masala,
salt to taste

Boil Together -- 1/2 kg spinach leaves -- chopped
1 green chilli -- chopped
1" piece ginger chopped

Grind Together Two onions, Two tomatoes, Two laung or cloves.

Tadka/tempering

1 tbsp desi ghee
1" piece ginger -- cut into match sticks
1 green chilli slit lengthways
1/2 tsp red chilli powder

Method

1.To prepare koftas, spread 3/4 tbsp curd on each slice of bread to wet it.

2.After spreading curd on both sides of bread, keep aside for a minute.

3. Mash the paneer well. Add baking powder, green chillies and coriander.

4. Mash the bread slices well and mix with the paneer. Add salt, pepper and red chilli powder to taste.

5. Add maida in the end. Mix well.

6. Make balls and stuff a piece of cashew in the centre. Deep fry 4 to 5 pieces at a time in medium hot oil and keep aside. To prepare the gravy, wash palak leaves and chop roughly. Put leaves with a green chilli and ginger in the pan and cook covered for 3to 4 minutes after it boils. Remove from fire. Cool.

7. After the spinach cools, blend to a taste and keep aside.

8. Grind onions, tomatoes and 2 laung to a paste.

9. Heat 4 tbsp oil. Add the onion -- tomato paste and cook stirring till dry.

10. Add masalas -- dhania powder, red chilli powder, amchoor and salt to taste. FRy further for 1 to 2 minutes on low flame till the oil separates.

11. Add the ground spinach and fry for 2 to 3 minutes. Add 1/2 cup water to make a thin gravy and fry for 5 to 7 minutes.

12. At serving time, heat the spinach gravy and add the kofta. Stir gently on low flame for 1 to 2 minutes till the koftas are heated through. Remove from fire and transfer to a serving dish

13. For the tadka, heat 1 tbsp desi ghee and add the ginger. When it turns brownish, shut off the flame. Add green chillies and red chilli powder. Immediately pour oil on the koftas in the serving dish. Mix lightly and serve.