Protein Rich Veg-Kofta in Butter Spinach Masala Gravy

To make kofta: soak the soya chunks into enough hot water, cover and keep aside for 10 minutes.

After 10 minutes the soya chunks are softened.

Drain out all the water just by lightly squeezing with the help of a spoon and keep aside.

Roughly chop the boiled potato.

Add the boiled chopped potato, soaked soya chunks, and boiled chickpeas to a grinding jar.

Make a paste.

Put the mixture in a plate and add bengal gram flour, cornflour, 1/2 tsp kashmiri red chilli powder, 1/4 tsp roasted cumin powder, 1/4 tsp garam masala powder, 1/2 tsp salt.

Mix all together very well.

Take a little portion from the mixture and round like a ball.

Make all other kofta balls from the remaining mixture.

To fry the koftas: Heat refined oil in a pan and add all the koftas one after one.

Fry till golden brown.

Remove them to a tissue paper.

To make gravy: wash and chop the bunch of spinach.

Heat enough water into a kadhai.

When it begins to boil add the chopped spinach boil for 2-3 minutes.

Then immediately transfer it into a bowl with chilled water and left it for 6-7 minutes.

Thereafter very lightly squeeze with your clean hand.

Put it into a mixer pot.

Make a smooth paste and keep aside.

Heat a pan and add 1 tbsp butter.

Add chopped onion, chopped tomato, ginger piece, green chillies, garlic cloves, cashew nuts, 1/2 tsp salt, 2 tbsp water and cook on low medium flame until it becomes soft.

Once softened, turn off the gas and allow to cool completely.

Then put it into a mixer pot and add 1/4 cup water.

Make a smooth paste for gravy.

Heat the same pan add 1 tbsp butter.

Add 1/4 tsp cumin seeds.

Add prepared paste for gravy and stir continuously on low flame for 5 minutes.

Add the spinach paste and mix well.

Add 1/2 tsp salt.

Add 1/2 tsp kashmiri red chilli powder.

Add 1/4 tsp roasted cumin powder.

Add 1/4 tsp garam masala powder.

Add 1/2 tsp sugar and mix well.

Add the fried koftas and mix well for 2 minutes on low flame.

Add 2 tbsp fresh cream, mix and turn off the gas.

Garnish with grated cheese, 1 tbsp cream and serve along with hot steamed rice or jeera rice.