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  • 2 medium potatoes, boiled and mashed
  • 200 grams cottage cheese, mashed
  • 3 tablespoons cornflour
  • ½ teaspoon red chilli powder
  • ½ inch ginger, chopped
  • Salt to taste
  • ½ teaspoon white pepper powder
  • 12-15 cashewnuts, chopped
  • 12-15 raisins
  • Oil for deep-frying
  • Spinach gravy
  • 2 medium bunches fresh spinach leaves
  • 2 green chillies, chopped
  • 3 tablespoons oil
  • ½ teaspoon caraway seeds
  • 5-6 garlic cloves, chopped
  • ½ cup tomato puree
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • ¼ cup cream


  • 1 Mix together the mashed potatoes and paneer along with the cornflour, red chilli powder, ginger, salt and white pepper powder. Divide the mixture into sixteen balls. Stuff each ball with cashewnuts and raisins.
  • 2 Heat plenty of oil in a kadai and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside.
  • 3 For the gravy, blanch the spinach in plenty of water, refresh under cold running water and drain well. Blend with the green chillies to a smooth puree.
  • 4 Heat the oil in a handi, add the caraway seeds and garlic and stir-fry for a few minutes. Add the spinach puree and cook for about two to three minutes. Stir in the tomato puree and mix well.
  • 5 Add the turmeric powder, coriander powder and salt. Stir and cook for four to five minutes.
  • 6 Add one cup of water and bring to a boil. Lower the heat and allow to simmer for five to seven minutes. Stir in the garam masala powder and cook till the curry is reduced by half. Lower the heat, stir in the cream and cook for half a minute. Remove from heat.
  • 7 Arrange the koftas in a serving dish. Pour the hot gravy over and serve hot.

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