Kale and Spinach Cakes in Cashew Tomato Gravy

Ingredients

Kale and Spinach Cakes with Tomato Cashew Gravy

For the Tikkis 
Boiled Potatoes - 4 Medium
Cooked and pureed Spinach - 1/2 cup
Cooked and pureed Kale - 1/2 cup
Crushed Garlic - 3-4 cloves
Crushed Green Chilies - 4
Sugar - 2 tspns
Salt to taste
Oil - 3-4 tspns for shallow frying
Dry Rice flour or Bread Crumbs for coating the cakes

For the Gravy

Onions - 2 Small to Medium
Garlic - 2 cloves
Ginger - 1 inch
Tomatoes - 2 Large
Cashews - 1/2 cup
Cumin Powder - 2 tbspns
Coriander Powder - 2 tbspns
Red Chili Powder - 1 tspn
Oil - 2 tbspns
Sugar - 2 tspns
Salt to taste

Directions

For the Tikkis

Mash the potatoes in a large bowl
Add the cooked spinach, kale puree
Add the crushed garlic, chilies, sugar and salt
Mix thoroughly
Form into medium sized cakes/ tikkis
Dust the cakes with Panko crumbs or rice flour
Shallow fry the cakes with a little bit of oil until both the sides are golden brown

For the Gravy

Blend the Onions, garlic and ginger in a food processor to form a paste
Heat oil in a pan
Add the Onion - Ginger -Garlic paste to the oil
Cook until the paste is golden brown
In the meantime, puree the tomatoes in the food processor
Once the Onion paste is cooked, add the tomato puree
Cook the puree till all the water evaporates
Add Cumin, Coriander and Chili powder and cook for a couple of minutes
Blend the cashews in the food processor with half a cup of water to form a smooth blend
Add this to cashew puree to the pan
Add water to the pan to adjust the consistency of the gravy.
Add Salt and Sugar
Bring the gravy to a boil and thicken it to a desired consistency.

Serve with Green Onions