PREPARATION

1. In a mixing bowl, add 300 grams boiled mashed potatoes, 150 grams grated paneer, 1/2 teaspoon salt, 1 teaspoon green chili, 2 tablespoons coriander, 35 grams corn flour and mix all the ingredients well.

2. Take some mixture and flatten them. Stuff the dry fruit (cashews and raisins) in it and roll them in small balls.

3. Heat sufficient oil in a heavy skillet. Deep fry these till they are golden brown in color. Drain it on an absorbent paper. Keep aside.

4. Heat 70 milliliters oil in a heavy skillet, add 1/4 teaspoon cumin, 1/2 teaspoon turmeric and stir well.

5. Add 1 teaspoon coriander powder, 1 teaspoon ginger paste, 1 teaspoon green chili and saute for 2 - 3 minutes.

6. Now, add 400 grams tomato puree, 50 grams poppy seeds paste and mix well. Cook for 5 - 7 minutes till the gravy thickens.

7. Add 1/2 teaspoon red chili, 550 milliliters water and mix it well. Bring it to a boil.

8. Then, add 1 teaspoon salt, 1/4 teaspoon garam masala and stir well.

9. Add the fried koftas in it and mix well. Cook for another 3 - 5 minutes.

10. Garnish with coriander.

11. Serve hot with chapati, naan or rice.