Shahi Palak Kofta - By Chef Mrinal Bakshi

Portions: 2 to 3

Ingredients:

For the Shahi Gravy:

• 250 gms boiled and peeled Tomato

• 150 gms boiled onion

• 50 gms roasted cashew

• 50 gms roasted magaz

• 20 gms hung curd

• 2 pinches crushed fennel seeds

• 5 gms Kashmiri Chilli Powder

• 2 bay leaves

• 20 gms Ginger Garlic Paste

• Salt to taste

• Pinch of sugar

• ½ tsp jeera powder

• ½ tsp dhaniya powder

• 2 gm green cardamom powder

• 25 ml cream

• 20 ml butter or Ghee

• 50 ml refined oil

For The Koftas:

• 250 gms boiled and hard fried potato

• 50 gms grated cottage cheese

• 20 gms Ginger Garlic Paste

• 150 gms spinach paste

• 10 gms whole jeera

• 10 gms Crushed Red Chilli

• 250 ml Refined Oil

• 20 gms corn flour

• 25 gms roasted gram flour

• Salt to taste

• Pinch of garam masala

Method:

For Koftas:

1. Heat oil in a kadhai, add whole jeera to crackle.

2. Add Ginger Garlic paste and cook till aromatic, then add spinach paste and cook for a few minutes.

3. Add boiled potato and cottage cheese, adjust seasoning, and mix well.

4. Sprinkle garam masala and roasted gram flour on top, let it cool.

5. Form dumplings with the mixture, coat with corn flour, and deep fry until golden brown.

For Shahi Gravy:

1. Paste the tomato, onion, cashew, and magaz together.

2. Heat oil in a kadhai, add bay leaves and crushed fennel seeds to crackle.

3. Add ginger garlic paste and cook until brown.

4. Add the tomato-onion paste along with masalas, cook until oil separates.

5. Stir in hung curd and adjust seasoning.

6. Add the fried koftas, stir gently, and let it simmer for a moment.

7. Transfer to a serving dish, garnish with cream, rogan oil, and coriander leaves. Serve hot.