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When I was newly married which was long before the days of google, my aunt gifted me with a recipe book Vegetarian Gravies, by Mallika Badrinath. My hubbie being the foodie that he is and my enthusiasm to try out something new daily this book seemed to become my bible, until of course Google intervened!! Thanks to which sadly all my recipe books were stacked away neatly almost forgotten about. Yesterday I fumbled upon this old favourite book and decided to try out a recipe from it, and as always it never failed me!!!

This is what you’ll need

For the koftas

Bread: 8 slices

Onion: 3tbsp (finely chopped)

Palak (spinach): 2tbsp (finely chopped)

Coriander leaves: 1tbsp (finely chopped)

Green chillies: 2 (finely chopped) (adjust according to how spicy you like it)

Chilli powder: 3/4tsp

Amchur: 1/2tsp

Garam masala: 1tsp

Salt to taste

Oil for frying

For the palak gravy

Palak (spinach): 3 bunches

Onions: 2 big (sliced)

Onion: 1 small (finely chopped)

Tomatoes: 3 (sliced)

Garlic: 8-10 cloves (sliced)

Green chillies: 4

Chilli powder: 1 1/2tsp

Coriander powder: 2tsp

Garam masala: 1tsp

Sugar: 1tsp

Yoghurt: 1/4 cup (whisked)

Cumin seeds: 1tsp

Salt to taste

Grated cheese: 1tbsp (for garnish)

Cream: 2tsp (for garnish, optional)

Oil: 3tsp

Ghee: 1tsp

Let’s get cooking

For the koftas

1. In a bowl put all the ingredients listed under koftas.

2. Soak the bread slices and squeeze out dry. Add them to the bowl with the rest of the ingredients and knead well. Shape the dough into rounds. Deep fry in hot oil and keep aside.

For the palak gravy

1. Roughly chop the palak, fry for a minute in oil and then adding very little water let it cook. Remove and keep aside.

2. In the same pan heat 2tsp oil and add the sliced onions, garlic, green chillies and tomatoes. Fry for 3 to 4 minutes until they soften.

3. Remove from the flame and let it cool. Grind this along with the cooked palak to a smooth paste and keep aside.

4. Heat 1tsp of oil in the pan and season with cumin seeds.

5. Add the finely chopped onions and fry until they are translucent.

6. Add the sugar, chilli powder, coriander powder, whisked yoghurt and fry well for a couple of minutes.

7. Pour in the palak paste and bring the mixture to a boil. Heat the ghee in a small pan, fry the garam masala and add to the palak mixture.

8. Add the koftas and boil once again.

9. Garnish with the grated cheese and cream.

10. Serve hot with rotis/ phulkas.

Approximate preparation and cooking time: 1 hour

Serves: 4-6

* The koftas are not very crisp so make sure you serve the curry as soon as it is made.




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