Ingredients:

• For koftas:
• 2 cups – paneer, grated
• 3 – potatoes, boiled and mashed
• 1 cup – Green peas
• 1 – small Carrot boiled and grated
• 1 tsp – Garam Masala
• 1.5 tsp – Garam Masala
• 3 to 4 – tbsp Maida
• 2 tbsp – chopped cashews
• 3 tbsp – Raisins
• 1 tbsp – Lemon juice
• Oil for deep frying
• Salt to taste
• For gravy:
• 2 – medium onions, finely chopped
• 1 can – Tomato puree
• 12 to 15 – cashews
• 1 tbsp – Ginger Garlic paste
• 2 tsp – Garam Masala
• 2 tsp – Jeera
• 1 tbsp – cumin coriander powder
• 2 tbsp – Red Chilli powder
• 2 tsp – Turmeric powder
• 1 cup – fresh or whipping Cream
• 1 – Cinnamon stick
• 2 – green Cardamoms
• 2 – Cloves
• 1 – Bay Leaf
• 1 tbsp – tandoori masala
• 1 tbsp – oil/ghee
• 2 tbsp – coriander leaves, finely chopped
• Salt to taste

Method:

1. For koftas: Mix the boiled and grated carrot, green peas, boiled and mashed potatoes and the grated paneer in a big bowl.
2. Add the garam masala, salt, lemon juice, turmeric powder and maida. Mix well using hands.
3. Do not add water.
4. Make small egg-shaped balls and deep fry them in batches in hot oil on a medium flame till they turn golden brown.
5. Transfer the fried koftas on to paper towels to remove excess oil.
6. For gravy:
7. Blend the tomato puree with cashews, tandoori masala, cumin-coriander powder, garam masala, chilli powder and turmeric powder to smooth paste; add 3 tbsp water to form a liquid paste.
8. Heat oil in a pan and add jeera, cinnamon stick, cloves, cardamom and bay leaf and saute it for a few mins.
9. Then add the chopped onions to it till they are pinkish golden in colour.
10. Add the ginger-garlic paste, and then the tomato-cashew puree.
11. Add 1.5 cups water and mix well to form the gravy.
12. When it starts simmering, add the dry spices, salt and whipping cream and cook for further 10-15 mins over a low flame.
13. Finally add the tandoori masala.
14. Remove from heat, mix finely chopped coriander and keep it aside.
15. When it’s time to serve, arrange the koftas in a serving dish, pour the gravy over them and garnish with fresh cream and chopped coriander.
16. Serve hot with parathas or jeera rice.

Recipe courtesy of Mansi Desai