PREPARATION

1. Heat 1 litre water in a pot, add 175 grams spinach and Bring it to a boil.

2. Blanch the spinach for 2 - 3 minutes.

3. Drain and transfer it to a blender and blend well.

4. Heat 1 1/2 tablespoons butter in a pan, add 45 grams mushrooms and stir well.

5. Then, add 1/4 teaspoon salt, 1/4 teaspoon black pepper powder and roast till it turns golden brown in color.

6. Remove it from heat and keep aside.

7. In a mixing bowl, add 145 grams boiled potatoes, 50 grams grated paneer, 1 tablespoon khoa, blended spinach, roasted mushrooms, 1/2 teaspoon cardamom powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 1/4 teaspoon saffron, 2 tablespoons all purpose flour, 2 teaspoons coriander and mix all the ingredients well.

8. Take some mixture in your hand and make lemon sized balls.

9. Heat sufficient oil in a pot and deep fry these until dark brown and crispy.

10. Drain it on an absorbent paper and keep aside.

11. Heat 2 tablespoons ghee in a pan, add 1 1/2 teaspoons ginger garlic paste and saute for a minute.

12. Add 140 grams onions and fry till translucent.

13. Then, add 190 grams tomato and saute till it turns soft and pulpy.

14. Add 1 teaspoon turmeric and stir well.

15. Transfer this into a blender and blend it into a smooth puree.

16. Again transfer this into a pan, add 1/2 teaspoon salt, 1 teaspoon red chili and stir well.

17. Now, add 220 milliliters water and stir again.

18. Bring it to a boil.

19. Add 50 grams khoa, 1 teaspoon garam masala and mix it well.

20. Now, add the prepared koftas in it and mix it well.

21. Cook for 3 - 5 minutes.

22. Garnish with onion rings, fresh cream and coriander.

23. Serve hot with naan, roti or rice.