For kofta:

1. Pressure cook the potatoes.
2. Peel and mash them thoroughly.
3. Chop the onion, chillies and coriander finely.
4. Dip the bread in water, squeeze and mix it along with mashed potatoes, chopped onions, chillies, coriander leaves, garam masala, mango powder and salt.
5. Mix well and pinch out a little and roll it into balls.
6. Deep fry the balls in hot oil.
7. Keep the flame low and fry for few mins till they turn into golden brown color.
8. Place them on kitchen tissues to remove excess oil.

For gravy:

1. Wash and chop palak finely.
2. Heat a tsp of oil in a pan and fry the palak by adding a little sugar to it.
3. This will help maintain the color of palak.
4. Sprinkle water if necessary.
5. Close the pan with a lid and cook for a few mins.
6. Once it becomes soft, switch off the stove and allow it to cool.
7. Grind the palak into a smooth paste.
8. Chop onions and mince ginger finely.
9. Heat butter in a pan and fry chopped onions and ginger till the onions turn golden brown.
10. Now add the ground palak, salt, chilly powder, mango powder, garam masala and turmeric powder to it.
11. Let the contents boil for a while.
12. Simmer the stove and add the milk slowly stirring it continuously.
13. Now let it boil till it becomes thick and creamy.
14. Add the above done koftas just before serving the curry.
15. Yummy and healthy palak kofta curry is ready to eat.
16. Serve hot with chapathi, roti or ghee rice.

Recipe courtesy: 4th sense cooking
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