vegetable kofta in Palak gravy - Side dish for Fried rice or Roti

Whenever we dine out we order kofta based gravy. Kofta is something that my kids love it. I love it too because I can make 2 dishes out of it..Gravy as well as snack.. But on the other hand by the time I want to add kofta into gravy it just disappears.. My kids love palak gravy I have posted so many palak gravy based side dishes. This is perfect for rice or roti. I have added cashew nut paste you can replace that with milk or 1 teaspoon of cream. 

For gravy

Palak - 2.5 cups (tightly packed)
Onion - 1 (Sliced thinly)
Tomatoes - 2 (chopped finely)
Garlic - 4 pods
Ginger - 1 inch
Chilli powder - 3/4 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 2 teaspoons
Salt to taste
Green chillies - 3 (slit into 2)
Cashew nuts - 10-12 (soak it in hot water for 30 mins)

For Kofta

Potato - 2 (medium size)
Mixed vegetable - 1.25 cups (I have used beans, carrot, cauliflower)
Maida / all purpose flour - 1/2 cup
Salt to taste
Coriander leaves - 1/4 cup
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Ginger paste - 1/2 teaspoon
Garlic - 1/2 teaspoon
Oil - 1 teaspoon
Bread crumbs - 1 cup (or as required)
Oil for deep frying


Cook the mixed vegetables with 1/4 cup of water and salt.
Pressure cook potato and peel the skin and mash it. Mash the mixed vegetables and add in mashed potato. Mix well.
Heat a oil and add ginger, garlic paste. Fry for a min. Add mashed vegetable and add turmeric powder, Chilli powder, Garama masala mix well. Fry till moisture is absorbed.
Add Coriander Leaves and mix well. Make a medium size ball.
Make a thick paste by adding water and salt with maida. Dip the vegetable ball in maida paste
Roll it in bread crumbs. Keep it aside. Heat oil and when it is hot add kofta. Fry till the kofta is fully cooked or till "Shhh" sound subsides. Cook the kofta in medium low flame. Drain the extra oil and leave it on the kitchen tissue till you need it


Soak Cashewnut for 30 mins in hot water and grind to smooth paste.
Cook the palak with little water.  Switch it off and let it cool down. When cool down grind cooked palak to smooth paste using mixie or blender or food processor.
Heat the kada and add 1 teaspoon oil. Add garlic and ginger and fry till garlic is brown in color.Add onion, green chillies and fry till transparent. Add tomatoes and fry till it is mushy. Switch it off. Let it cool down. Grind to smooth paste. ( I have grinded in the same blender in which I made spinach puree so the color is green)

Heat the pan and add 1 teaspoon of oil. Add Green chillies, cumin seeds and grinded pastes. Add 1 cup of water. Let it boil. Add grinded cashew paste and mix well. Let it cook in medium flame for another 3 mins. Stir regularly
Just before serving add fried kofta and serve hot