Ingredients:

• For the Koftas:
• 2 – boiled mashed Potatoes
• 2 tsp – peas boiled
• 1 – carrots, boiled and mashed
• 10 – beans, boiled and mashed
• 1 tsp – pepper powder
• Salt, to taste
• 1/2 tsp – Ginger and Garlic paste
• 2 tsp – coriander and Mint leaves chopped
• For the gravy:
• 2 – onions, chopped finely
• 2 Cloves – garlic, chopped
• 1 inch piece – ginger, cut into fine stripes
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 1.5 tsp – chilli powder
• 1 tsp – coriander powder
• 1/2 tsp – cumin powder
• 1 – Tomato (puree)
• 2 tsp – cashew paste
• Butter
• Salt, to taste
• 1/4 tsp – pepper powder
• 3 tsp – paneer, shredded
• 2 tsp – Sugar
• Capsicum pieces – 1

Method:

1. Mix all the ingredients to make kofta.
2. Make round balls, dust with corn flour and keep aside.
3. Heat oil in a wok and deep fry them. Keep in a casserole to keep warm.
4. For the gravy:
5. Fry onions in oil along with ginger and garlic. Fry till oil separates and onions turn brown.
6. Then add garam masala, turmeric and chilli powder, coriander powder, cumin powder, pepper powder and salt to taste.
7. Add crumbled paneer by sprinkling them.
8. Add water, cashew paste, 2 tsp of sugar and let it boil.
9. Add capsicum pieces, and before removing from fire, add koftas and butter.
10. Let it simmer to required consistency.
11. Serve after garnish with coriander leaves.

Recipe courtesy of Shaheen Ahmed