Lucknowi Koftas, Aloo-palak Koftey, Potato-Spinach Balls in a Rich Creamy Gary - A vegetarian Recipe

II Lucknowi Koftas II

Potato-Spinach Balls in a Rich Creamy Gravy

Serves : 5-6

Ingredients:

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

Preparation:

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.