Kofta Curry

       Lots of greens make this an unusual kofta curry.

        Preparation Time : 30 min.

        Cooking Time:  30 min.

        Serves / Makes :  Serves 6.

      Ingredients:

             For the koftas

             4 boiled potatoes

             1 teacup chopped spinach

             1 teacup finely chopped coriander

             1 teacup finely chopped fenugreek leaves

             2 tablespoons cornflour

             1 teaspoon chilli-ginger paste

             1 teaspoon garam masala

             1 teaspoon lemon juice

             salt to taste

             oil for deep frying

             For the gravy

              2 onions, grated

             1 teacup fresh curds

             1 teacup milk

             2 tablespoons fresh cream

             1/2 teaspoon turmeric powder

             1/2 teaspoon sugar

             4 tablespoons ghee

             salt to taste

             Grind into a ginger-garlic paste (for the gravy)

              6 cloves garlic

             25 mm. piece ginger

             Grind into a cashewnut paste (for the gravy)

              2 tablespoons cashewnuts

             2 tablespoons khus-khus (poppy seeds)

             1 onion, chopped

             10 green chillies

             For garnishing

              2 tablespoons chopped coriander

               Procedure

              1. For the koftas

              2. Mash the potatoes very well.

              3. Add the remaining ingredients (other than oil) and mix well.

              4. Shape into cylindrical shaped koftas.

              5. Deep fry in oil.

               For the gravy

              1. Heat the ghee and fry the onions until golden.

              2. Add the ginger-garlic paste and fry again for a while.

              3. Add the cashewnut paste and fry again for a while.

              4. Add the curds, milk, cream, turmeric powder, sugar and salt.

             How to serve

              1.Just before serving, add the koftas to the hot gravy and sprinkle coriander on top.

              2.Serve hot.