Ingredients:

• For the Koftas:
• 4-5 Carrots (Grated)
• 1 Potato (boiled and mashed )
• 2 tsp Paneer (crumbled )
• 1 tsp Chilli Powder
• 1 tsp Salt
• 1 Green chilli (Cut into very small pieces)
• 1/2 tsp Ginger powder
• 2 tsp Besan (gram flour) to bind
• 1 tsp Butter
• Oil for deep frying
• For the gravy:
• 1 cup Curd
• 1/2 tsp Haldi
• 1 tsp Chilli powder
• Salt to taste
• 1 tsp Besan
• 1 tsp Sugar
• 1 tsp Mustard Seeds
• 1 tsp Cumin seeds
• 1 tsp Ajwain (optional)
• 1/2 cup Water
• Onion-Ginger paste: Cut one big Onion and 1/2 inch of Ginger into small pieces, fry and blend.
• For Garnishing: Coriander leaves, Cream

Method:

1. For the Koftas:
2. Heat butter in a pan.
3. When butter melts, put the grated carrot and simmer for 2 minutes, then cover and leave for 5 minutes on a low flame.
4. When the carrot turns a little soft, remove the pan from the heat and let it cool.
5. Mix the other ingredients except the oil for deep frying.
6. Make small balls out of it, about the size of a ping pong ball.
7. Heat the oil for deep-frying. Drop a little mixture in the oil to see whether it breaks. If it separates add little more of besan.
8. Now deep-fry the balls till they turn brown in colour.
9. Remove them from the oil and let them cool.
10. For the Gravy:
11. Take the curd, add besan and sugar and blend it properly in a mixer.
12. Now put the kadhai on the gas add butter in it.
13. Put mustard seeds, ajwain, cumin seeds in the butter.
14. When they crackle, add the onion paste to it fry it till oil separates.
15. Add chilli powder and haldi to it and put the curd mixture in the kadhai.
16. Boil it for 5-7 minutes, stirring continuously so that curd does not separate.
17. Add salt to taste.
18. Add water to the mixture.
19. When it cools, drop the koftas in it.
20. Garnish with cream and coriander leaves.

Recipe courtesy of Sify Bawarchi