For the koftas

4 boiled potato

3/4 cup chopped spinach (palak)

3/4 cup finely chopped coriander (dhania)

3/4 cup finely chopped fenugreek leaves (methi)

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 grated onions

3/4 cup fresh curd (dahi)

3/4 cup 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 tbsp cashew nuts (kaju)

2 tbsp poppy seeds (khus-khus)

1 chopped onion

10 green chilli

For garnishing

2 tbsp chopped coriander (dhania)