The dish is tasty and has high fiber content, high protein, vitamin A and calcium. The dish blends perfectly well with bread or rice.

No. of Servings: 6FOR SPINACH GRAVY
2 cups Spincah (chopped, boiled & blended)
¾ cup Yogurt
2 tbsp Oil
GROUNDED INTO PASTE
4 cloves Garlic (chopped)
4-5 Green chillies
1 inch Ginger
1tsp Fennel (saunf)
1 tbsp Poppy Seeds (Khus-khus)
FOR THE KOFTAS
200gms Cottage Cheese or Paneer
3 tbsp Flour (maida)
2 tbsp Coriander (chopped)
2 Green Chillies (chopped)
Salt to taste
Oil for Frying

1. Heat oil and saute the grounded paste for 4-5 minutes.
2. Add yogurt and cook for a minute.
3. Add spinach puree and salt and boil for 3-4 minutes.
4. For the koftas, mix paneer, flour, green chillies, coriander leaves and salt.
5. Shape them into small balls and deep fry in hot oil until golden brown.
6. Add the koftas into spinach gravy just before serving.
7. Serve hot.

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