Green Kofta Curry

For the koftas
4 boiled potatoes
3/4 cup chopped spinach (palak)
1 teacup finely chopped coriander
1 teacup finely chopped fenugreek leaves
2 tbsp cornflour
1 tsp ginger-green chilli paste
1 tsp garam masala
1 tsp lemon juice
salt to taste
oil for deep-frying
For the gravy
2 onions, grated
3/4 cup fresh curds (dahi)
1 teacup milk
2 tbsp fresh cream
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
4 tbsp ghee
salt to taste
Grind into a ginger-garlic paste (for the gravy)
6 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)
Grind into a cashewnut paste (for the gravy)
2 tablespoons cashewnuts
2 tbsp poppy seeds (khus-khus)
1 onion, chopped
10 green chillies
For garnishing
2 tbsp chopped coriander (dhania)

1. For the koftas
2. 1. mash the potatoes very well.
3. 2. add the remaining ingredients (other than oil) and mix well.
4. 3. shape into cylindrical shaped koftas.
5. 4. deep fry in oil.
6. for the gravy
7. 1. heat the ghee and fry the onions until golden.
8. 2. add the ginger-garlic paste and fry again for a while.
9. 3. add the cashewnut paste and fry again for a while.
10. 4. add the curds, milk, cream, turmeric powder, sugar and salt.
11. how to serve
12. 1. just before serving, add the koftas to the hot gravy and sprinkle coriander on top.
13. 2. serve hot.