Ingredients:

• 2 mangoes
• 200 gms – Cottage cheese
• 50 gms – cornflour
• 50 ml – vegetable oil
• 50 ml – Ghee
• For the gravy:
• 250 gms – Cashew nut paste
• 2 gms – cumin powder
• 10 gms – shahi Jeera (caraway seeds)
• 2 gms Saunf (fennel seeds) powder
• 2 gms – Mace
• 5 gms – whole Garam Masala
• 150 ml – Curd
• 100 gms – boiled Onion paste
• Salt to taste

Method:

1. Peel mangoes and cut into very small pieces. Keep chilled.
2. Grate cottage cheese and mix with corn flour.
3. When it firms up, make into roundels with a hollow in the centre.
4. Mix a little cumin powder and saunf powder with the mangoes and use as stuffing for the kofta. Make the koftas a little oblong in shape.
5. Heat oil and deep fry the koftas.
6. Use the fried kofta oil and add the whole garam masala and the other masalas.
7. Later, add the boiled onion paste and saute.
8. After some time, when the onion paste gets cooked without colouring, add the cashew paste and salt and saute for some more time.
9. Add the curd in the end. Make sure the curd is not overcooked.
10. Cut the koftas into two (length wise) and add to the gravy delicately. Serve hot.
11. Garnish with thin strips of mango on top.