To make 1 cup blanched spinach, boil the chopped spinach in water until soft. Place the spinach in a muslin cloth and squeeze out all the excess water. This should leave you with 1 cup of spinach.

Chop green chilies in a chopper and add the spinach. Process until smooth. Do not use any water. Transfer the spinach to a bowl.

Roast gram flour (baisan) in low heat until golden brown in color. Add to the spinach.

Now add boiled and mashed potatoes, chopped boiled egg whites, salt, garam masala, coriander powder and cumin powder.

Mix well and shape into 14-15 meatballs.

Roll in corn flour. Keep aside.

Immerse the tomatoes in boiling water for 4-5 minutes. Take out, allow to cool and remove the peel. Add to blender.

Add onion, garlic and ginger. Add a little water and blend.

In a pot, heat oil and fry bay leaves and cumin seeds.

Add blended tomato paste, salt, red chili powder, turmeric powder, garam masala, coriander powder and tomato puree (if the tomatoes are not rich red in color).

Evaporate water and stir fry until oil separates from the gravy.

Add yogurt and cook for 1-2 minutes.

Add 1 cup water, mix and add koftas, turn the flame low, cover and cook for 10-15 minutes stirring occasionally to make sure the koftas do not stick to the pot. Corn flour will start to thicken the gravy. Make sure you add more water if needed.

After 10-15 minutes the oil separates from the gravy. Turn the flame off. Palak kofta curry is ready.

Enjoy with roti or paratha.