Methi Kofta in Palak Gravy

Name: Methi Kofta in Palak Gravy
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup methi leaves; 2 large potatoes; 1 large onion; 2 green chilies; 0.5 cup cheese; 2 slice bread; 2 tbsp maida flour; salt; 1.5 bunch spinach leaves; 3 tomatoes; 2 onions; 1 inch gingerroot; 0.5 cup cream; 0.5 tsp red chili powder; 2 tbsp oil; 1 inch cube butter; salt

Gently simmered potatoes, green chilies and cheese, with a kick of chilli, South Asian meatballs. Finish with cream on top.

50 min · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 20 min · 50 min total
Difficulty: medium

1
For the kofta:. Soak and squeeze out all the water from the bread. Mix the methi leaves, potatoes, onion, bread, green chili, cheese and salt together and shape them into equal sized balls.
2
Dip the balls in the maida batter(made by dissolving little water in the maida)and fry till crisp.
3
Keep aside. For the gravy:. Boil and grind the spinach to a fine paste. Keep aside. Grind the onions, tomatoes and ginger to a fine paste and fry in some oil for 5 minutes. Stir in the salt, red chili and spinach paste and fry for another 5 minutes.
4
Mix in cream and bring to a boil. TO SERVE:. Place the koftas in a dish and pour the hot gravy on top. Garnish with cream on top. Serve immedeately with any Indian bread or rice.