Ingredients:

• 2-3 tbsp – Ghee
• 1 tsp – Garam Masala
• 2 tbsp – chopped fresh coriander for garnishing
• 1/4 cup – Cream
• For the koftas:
• 500 gms – potatoes, boiled and mashed
• 20 dried Anjeer (figs)
• 4 tbsp – Corn flour
• 3 green chillies, finely chopped
• salt and chilli powder to taste
• 2 tbsp – fresh coriander, chopped
• Oil for frying
• For the Gravy (grind to a paste) :
• 4 medium onions, chopped
• 1″ piece Ginger
• 2 Cloves of Garlic
• 1 tbsp – khus khus, roasted
• 2 Dried red chillies
• 1 tbsp – coriander seeds, roasted
• 3 tomatoes, chopped
• 1 tsp – kasuri Methi
• Salt to taste

Method:

1. To make the koftas:
2. Add salt, chilli powder, green chillies, chopped coriander and corn flour to the mashed potatoes.
3. Knead to a smooth dough.
4. Divide the dough into 20 equal portions.
5. Take one portion at a time and flatten it on your palm.
6. Place the fig over it and roll the koftas in the same way.
7. Heat oil in a kadai (wok) and deep fry the koftas till golden brown in colour.
8. Drain oil and place koftas on absorbent paper towel.
9. For the gravy:
10. Heat ghee or oil in a heavy bottomed pan.
11. Add the ground paste and fry until the ghee or oil floats on top.
12. Add a little warm water if the gravy is too thick.
13. Just before serving, add the koftas and garam masala powder.
14. Simmer on low heat for 2-3 minutes. Remove from fire.
15. Add the cream and stir gently.
16. Garnish with chopped coriander.