firstly, in a large kadai heat 3 tsp oil and saute 2 tbsp onion, 3 clove garlic, 1-inch ginger, 1 green chilli and 1 bunch of palak.
cool completely and blend to smooth paste.
also add paneer, cup potato, cup besan.
additionally add 5 cashews, ¼ tsp garam masala and ¼ tsp salt.
combine well forming a dough.
prepare a round ball without any cracks.
roll them in corn flour and deep fry in hot oil.
stir occasionally, and fry till the kofta turn golden and crisp.
Curryes priperation
now in a large kadai heat oil and saute 1 tsp cumin, bay leaf, kasuri methi and fennel.
also, saute onion till they turn golden brown.
add ginger garlic paste and saute well.
add turmeric, chilli powder, coriander powder and coriander leaves.
saute on low flame till the spices turn aromatic.
now add 2 cup tomato pulp and mix well. to prepare tomato pulp, blend in 3 large tomatoes into smooth puree without adding any water.
cover and cook till the oil separates from sides.
now add cup cashew paste, salt and cook well. to prepare cashew paste, soak 10 cashews in ¼ cup warm water and blend smooth.
add 1 cup water and adjust consistency.
add in prepared kofta balls and mix gently.
cover and simmer for 5 minutes or till kofta absorb masala.
Add garam masala and kasuri methi. mix well.
cut the Koftas and Serve it with chapati Partha or nan
