ingredients

500 g (1.1 lb) Cottage cheese (paneer), mashed
250 g (9 oz) Potatoes, boiled, mashed
3 1/2 tbsp (35 g) 1 1/4 oz Cornflour
Salt to taste
1/2 tsp (1 g) White pepper (safed mirch) powder

Vegetable oil for frying

for the gravy:
1 kg (2.2 lb) Spinach (palak)
3 1/2 tbsp (1 1/4 oz) Vegetable oil
1 tsp (3 g) Garlic (lasan), chopped
1/2 cup (100 ml) 3 1/2 fl oz Tomato puree
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1/2 tsp (3/4 g) Coriander (dhaniya) powder
Salt to taste
2 cups (500 ml) 16 fl oz Water
1/2 tsp (1 g) Garam masala

method
1. For the koftas, mix together all the ingredients. Divide this mixture into 16 even-sized balls.

2. Heat the oil in a wok (kadhai); deep-fry the koftas, a few at a time, until golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.

3. For the gravy, boil the spinach and when cool, blend to a puree.

4. Heat the oil in a wok; add the garlic and spinach puree; cook for about 2 – 3 minutes. Stir in the tomato puree and mix well.

5. Add the red chilli powder, turmeric powder, coriander powder, and salt. Cook for 4 – 5 minutes. Pour in the water and bring the mixture to the boil. Stir in the koftas, reduce heat and let the mixture simmer for 5-7 minutes. Stir in the garam masala and cook till the curry has reduced to half. Remove from heat. 6. Carefully remove the koftas with a spoon and place them on a serving dish. Pour the curry on top and serve hot with any Indian bread.

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