Ingredients vegetarian 4 servings

• 200 g Paneer (Cottage cheese)
• 2 Medium sized Potato
• 1 Big Onion (roughly chopped)
• 2 Medium Tomatoes (roughly chopped)
• 1 tsp Cumin seeds (jeera)
• 1 tsp Red Chilli powder
• 1 tsp Garam Masala powder
• 1/4 tsp Turmeric powder
• 2 tsp Ghee (clarified butter)
• 2 tbsp Corn flour
• 1 bay leaf
• 2 Cardamoms
• 1/2 cup Curd (plain yogurt)
• 1/4 cup Cashew nut paste
• 2 cups Water
• Salt to taste
• Vegetable Oil for frying
• Cilantro (Coriander leaves) for garnish
• 2 tbsp Fresh Cream for garnish

Directions

1. Boil Potatoes, remove the skin. Grate boiled Potatoes & Paneer.
2. To this mixture add 1/2 tsp Red Chilli powder, 1/2 tsp Garam masala powder, Corn flour & Salt. Mix well & make round balls. Deep fry till golden brown colour. Remove on a paper towel & keep aside.
3. Grind chopped Onions, Tomatoes & Cardamom with little water.
4. Heat Ghee in a kadai. Add Cumin seeds & Bay leaf.
5. Add the Onion mixture & fry constantly on Medium heat for about 4-5 mins.
6. Add Curd, Cashwenut paste, remaining Red chilli & Garam masala powder, Turmeric & Salt. Mix well & fry for another 2 mins.
7. Add Water, lower the heat, cover a lid & simmer for 6-7 mins. Keep checking in between.
8. When the gravy is little thick add The fried Koftas, garnish with fresh Cream & Cilantro. Serve hot.

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