Preparation
1
To make the koftas, steam or blanch the chopped spinach until wilted. Squeeze out excess water and set aside.
2
In a mixing bowl, combine the mashed potatoes, chopped spinach, gram flour, ginger-garlic paste, red chili powder, and salt. Mix well to form a dough-like consistency.
3
Shape the mixture into small balls or dumplings. Heat oil in a deep pan and fry the koftas until golden brown. Drain on a paper towel and set aside.
4
To prepare the gravy, heat oil in a separate pan. Add the chopped onions and sauté until golden brown.
5
Add ginger-garlic paste and cook until the raw smell disappears.
6
Add tomato puree and cook for a few minutes until the oil separates from the mixture.
7
In a blender, grind the soaked cashews with a little water to form a smooth paste. Add this paste to the pan and mix well.
8
Add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, and salt. Cook for a couple of minutes.
9
Add water and let the gravy simmer for 5-7 minutes until it thickens.
10
Add fresh cream and mix well. Cook for another minute.
11
Finally, add the fried koftas to the gravy and simmer for a few more minutes until the koftas soak up some of the flavors.
12
Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.
