Ingredients

For koftas

1. Mutton mince - 200 gms
2. Chilli powder - 1/2 tsp
3. Onion (chopped) - 1/2
4. Salt - as required
5. Raisins (kish mish) - 1 tbsp
6. Garam masala - 1/2 tsp
7. Mint leaves (chopped) - 7

Paste

8. Oil - 2 tbsp
9. Onion - 1 1/2
10. Ginger and garlic paste - 1 tbsp
11. Palak - 100 gms
12. Mint - 1/4 cup or 20 leaves
13. Coriander leaves - 1/3 cup
14. Green chillies - 2 to 3

Gravy

15. Oil - 2 tbsp
16. Cumin seeds - 1 tsp
17. Garlic cloves (crushed, sliced) - 2
18. Chilli powder - 1/2 tsp
19. Cumin powder - 1 tbsp
20. Coriander powder - 1 1/2 tbsp
21. Turmeric powder - 1/2 tsp
22. Tomato puree (concentrated) - 1 tbsp
23. Saunf (fennel seeds) - 1/2 tsp
24. Water - 130 ml
25. Kasoori methi (crushed) - 1 tsp
26. Garam masala - a big pinch
27. Water - more than 1/2 cup or 150 ml
28. Curd - 3 tbsp

Tadka

29. Onion (small, sliced) - 1
30. Tomatoes (chopped) - 1

Method

Making koftas

1. First add all the ingredients of koftas and put it in a food processor and blend it properly. You can just mix them with hand if it is mince.
2. If you are having mutton pieces instead of mince, blend all ingredients using a food processor.
3. Put it in a bowl and keep it in the fridge for 1 hr or more.
4. After removing from the fridge, make small golf ball sized shapes. Wet your palms as this will allow you to make the balls easily without it sticking to your palms. Keep them on a plate.
5. You can make about 8 to 10 balls. You can see my other kofta recipes for detailed instructions on how to make the balls.

Making the paste for the sauce (hara masala)

6. Heat the vessel with oil. When it gets warm, add onions and fry until soft and golden brown. Add ginger and garlic paste, stir well.
7. After a minute, add spinach, mint, coriander leaves, and green chillies. Cook until they are soft and cooked. When cooked, they reduce to smaller quantity. Keep it aside to cool. It gets cooked soon as well.
8. Do not add water while cooking spinach as there is lot of water content in spinach. Cook on a medium or low flame and with the lid closed. You can add water if required.
9. Add fried onions, cooked spinanch and its other ingredients in a blender and blend to a smooth paste. If water is required you can add a little (less than 50 ml) and blend.

Cooking the green sauce and koftas

10. Take a non-stick or any vessel and add 2 tbsp oil. When it gets warm, add cumin seeds and garlic. Roast until it is golden. Place the koftas one by one. Do not stir them immediately.
11. After a minute, turn the koftas with a spoon and cook until they are light brown in colour and evenly firm.
12. Add dry spices like chilli, cumin, coriander, and turmeric powders. Mix them with the koftas and add water immediately so that they do not burn. Add tomato puree as well and cook for sometime until the spices are cooked well.
13. After a little while a gravy will be formed - as seen in the picture.
14. Add the spinach and onion paste made earlier along with curd. Mix well. Cook for a few minutes until the koftas are cooked and is well blended with the green sauce.
15. It will take about 10 to 15 mins as the curd and other ingredients has to be cooked well.
16. Taste and see. Adjust seasoning to your liking. Add kasoori methi and garam masala. Mix well and simmer for about 5 minutes.
17. You can see that the oil starts to separate from the sauce. This is an indication that the sauce is now cooked.

Tadka

18. Heat oil in a vessel, fry onions until golden brown. Put this in top of the gravy and mix well. Switch the heat off.
19. If you want to add chopped tomatoes, add when fried onions are added. It will get cooked in the residual heat as we want the tomatoes to be a little crunchy.

Notes

1. If you want, you can add finely chopped tomatoes to the gravy.
2. When you are blending spinach, you can add curd and blend instead of adding them separately while making the sauce.
3. If you like, you can also add cumin powder and green chillies to the mince.