PREPARATION

(For Koftas)

1. In a mixing bowl, add 430 grams boiled mashed potatoes, 140 grams grated paneer, 1 teaspoon pomegranate seed powder, 1 teaspoon coriander powder, 1 teaspoon cumin

powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, 1 teaspoon salt, 2 tablespoons coriander, 2 tablespoons corn flour and mix all the ingredients well.

2. Take some mixture in your hand and flatten it with your palm.

3. Place some processed cheese on it.

4. Roll it into a ball. Then, roll it in corn flour.

5. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper. Keep aside.

(Rest of the Preparation)

1. Heat 2 tablespoons oil in a heavy pot, add 2 teaspoons garlic, 2 teaspoons ginger and saute for 1 -2. minutes.

2. Then, add 240 grams onions and fry till translucent.

3. Add 2 tablespoons green chili and mix it again.

4. Now, add 240 grams tomato and saute for 5 - 7 minutes or till it turns soft and pulpy.

5. Transfer this mixture into a blender and blend it into a smooth puree.

6. Heat 2 tablespoons ghee in a another heavy pot, add 1/2 teaspoon turmeric and stir well.

7. Add 2 teaspoons coriander powder, 1 teaspoon red chili and stir again.

8. Now, add the blended mixture in it and mix it well.

9. Cook or 3 - 5 minutes.

10. Add 80 grams cashew paste, 100 milliliters water and mxi it well.

11. Then, add 1 teaspoon salt, 150 grams yogurt, 70 grams fresh cream and mix it well.

12. Cook for another 3 - 5 minutes.

13. Add 1 teaspoon garam masala, 1 tablespoon dried fenugreek leaves and mix it again.

14. Now, add the fried koftas in it and mix well.

15. Cook for another 3 - 5 minutes.

16. Garnish with fresh cream and coriander.

17. Serve hot.