II  Lucknowi Koftas  II

Potato-Spinach Balls in a Rich Creamy Gravy

Serves : 5-6    


For Koftas :

  • 250 gms. Potatoes, Boiled, peeled and mashed
  • 1 Cup Spinach (Palak), washed and chopped
  • 1/2 Cup Methi (Fenugreek), washed and chopped
  • 1/2 Cup Coriander, washed and chopped
  • Salt to taste
  • Juice of 1 Lime
  • 1/2 cup Corn Flour or Besan (Gram flour)
  • 1/4 tsp. red chilli powder
  • Oil for frying

For Gravy :

  • 2 medium size Onions, finely chopped
  • 1 large Tomato, pureed
  • 1 cup plain non-fat yogurt (dahi)
  • 1 cup milk
  • 1/4 cup cream
  • 1/2 tsp turmeric
  • 2 tsp. coriander powder
  • 1/2 tsp. sugar
  • Salt to taste
  • 1/4 tsp. Garam masala powder
  • 4 tbsp. Oil

Grind to paste :

  • 12 Almonds, soaked and peeled
  • 3 tbsp. poppy seeds
  • 3 tbsp.  melon seeds
  • 1 tsp. each Ginger-garlic paste
  • 3-4 Green chillies
  • For koftas, mix all the ingedients of koftas together and divide into equal portions and shape into long rolls, deep-fry till golden in colour. Drain onto an absorbent paper and keep aside.
  • Heat oil in a pan and fry chopped onions till golden brown. Add  the grinded ingredients and stir-fry for few minutes. Add turmeric powder, corriander powder,sugar and salt. stir-fry for few seconds. Stir in tomato puree and cook on high heat, stirring continuously till oil begins to separate.
  • Now add yogurt, milk and cream and cook stirring continuously till oil begins to separate. Add 1 cups of water and bring to boil. Simmer  and cook for 5-10 minutes or until desired consistency.
  • Just before eating, place the fried koftas in a serving dish and pour the hot gravy over and serve immediately garnished with garam masala powder and chopped coriander.