PREPARATION

1. Take a bowl, add 45 grams cashews, 110 milliliters water and soak for 2 hours.

2. In a mixing bowl, add 380 grams boiled mashed potatoes, 1/2 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon red chili, 1/4 teaspoon baking soda, 2 tablespoons corn flour and mix it well.

3. Grease your palms with oil.

4. Now take some mixture on your palm and flatten it little bit.

5. Place some cashews, raisins on it and cover it nicely.

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

7. In a blender, add the soaked cashews, 155 grams onions, 1 teaspoon garlic, 1 teaspoon ginger and blend it into a smooth puree.

8. Heat 2 tablespoons oil in a skillet, add 1/2 teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon paprika, 1/2 teaspoon red chili, 1 teaspoon salt and stir well.

9. Add the blended mixture in it and mix it well.

10. Then, add 1 teaspoon honey and mix it well again.

11. Now, add 330 milliliters water and stir well.

12. Cover it with lid and cook for 5 - 10 minutes.

13. Then, add 1/2 teaspoon garam masala, 1 teaspoon dried fenugreek leaves and mix it well. Cook for another 3 - 5 minutes.

14. Place the koftas in it.

15. Garnish with fresh cream.

16. Serve.