Spinach Paneer Kofta

Boil and mash the potatoes. See Cooking Potatoes on how to boil potatoes.

Heat about 2 cups of oil in a wok. The amount of oil you use for frying the kofta’s depends on the size of the wok. So use your judgment in this regard. You need to be able to deep fry the kofta’s in the oil.

Mix the above ingredients for the kofta’s.

Make round lemon sized balls. Once the oil is hot, slowly put a few kofta’s at a time for frying.

Fry them on high flame and take them out when they turn brown in color. Frying on low flame will make it consume a lot more oil.

Drain in a paper napkin.

To make the gravy:

Heat oil in a frying pan/wok

Sauté the onions, garlic and ginger until light brown. Add Tomatoes and sauté until the tomatoes are cooked and reduces in size.

Add all the other ingredients except the yogurt and chopped coriander and sauté for about a minute.

Grind the sautéed mixture until it becomes a fine puree.

Put it back in the wok, add the yogurt and salt to taste. Let it simmer covered for about 5 minutes.

The gravy is now ready.

Add the kofta’s and the coriander just before serving. Stir gently to make sure the kofta’s don’t break.