Preparation Time : 35 minutes.
Cooking Time : 30 minute

Ingredients :
For kofhta's :
4 boiled potatoes
1 cup chopped palak
1 cup finely chopped corriander
1 cup finely chopped methi leaves
3-4 tsp cornflour
1 tbsp chilli-ginger paste
1 tsp garam masala
1 tsp lemon juice
salt to taste

For gravy :
2 onions, grated
1 cup fresh curds
1 cup milk
2 tbsp fresh cream
1/2 tsp haldi powder
1/2 tsp sugar
4 tbsp ghee
salt to taste
Grind into a ginger-garlic paste (for the gravy)
6 cloves garlic
a piece of ginger
Grind into a cashewnut paste (for the gravy)
2 tbsp cashewnuts
2 tbsp khus-khus
1 onion, chopped
8 green chillies
2-3 tbsp chopped corriander for garnishing

Method:
For the koftas :
Mash the potatoes. Add the remaining ingredients except oil and mix well. Shape into round koftas. Deep fry in hot oil.

For the gravy :
Heat the ghee and fry the onions until golden brown. Add the ginger-garlic paste and fry again for sometime. Add the cashewnut paste and fry again for sometime. Add the curds, milk, cream, haldi powder, sugar and salt.

How to serve:
Just before serving, add the koftas to the hot gravy and garnish with corriander. Serve hot.