Soya Malai Kofta

PREPARATION

1. In a food processor, add 100 grams boiled soya chunks, 1 teaspoon Green Chili, 1 teaspoon ginger, 2 tablespoons mint leaves, and 1 teaspoon fennel seeds. Pulse until the mixture is coarse.
2. Transfer to a bowl, add 140 grams boiled mashed potatoes, 1/2 teaspoon salt, 2 tablespoons corm flour, and 1 tablespoon coriander. Mix well to combine.
3. Divide the mixture into small portions and shape them into smooth balls.
4. Deep fry them until golden brown and crispy into hot oil. Drain on absorbent paper and keep aside.
5. Heat 2 teaspoons oil in a pan, add 2 teaspoon cumin seeds, 1 bay leaf, 1 cinnamon stick, 2 pods green cardamom, 2 pods, cloves, 4 pods black peppercorns, 1 teaspoon garlic cloves, 1/2 teaspoon Green Chili, 1 teaspoon ginger and 140 grams onions. Sauté for a few seconds until fragrant.
6. Add 150 grams tomato, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/4 teaspoon red chili, and 2 tablespoons cashews. Cook for 2–3 minutes until the onions soften.
7. Add 80 milliliters water and mix well. Cover and cook for 2 minutes.
8. Once cooked, remove doom heat and cool for 5 minutes.
9. Transfer the cooled mixture to a blender and blend until smooth. 
10. Pour them into a pan, add 150 milliliters water and stir for 1 - 2 minutes.
11. Return the gravy to the pan. Add 150 milliliters of water and simmer for 1–2 minutes.
12. Add the fried koftas, 2 teaspoons fresh cream and 1 tablespoon coriander. Mix and cook for 1 minute.
13. Remove from heat, garnish with fresh cream and coriander.
14. Serve hot.