PREPARATION

1. In a bowl, add 80 grams soya granules, 500 milliliters warm water and soak for 30 minutes.
2. In a another bowl, add 20 grams cashews, 60 milliliters water and soak for 2 hours.
3. Transfer this into a blender, add 30 milliliters water and blend it into a paste. Keep aside.
4. In a mixing bowl, add the soaked soya granules, 230 grams boiled mashed potatoes, 100 grams gram flour, 1/8 teaspoon carom seeds, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 1 tablespoon ginger garlic paste, 2 teaspoons green chili, 3 tablespoons coriander and mix all the ingredients well.
5. Take some mixture in your hands and shape it into a ball.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper and keep aside.
8. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon ginger garlic paste and stir well.
9. Then, add 230 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 1 tablespoon green chili, 450 grams tomato puree and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
13. Add 2 tablespoons coriander and mix it well.
14. Then, add 250 milliliters water and mix it again.
15. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add the blended cashew paste and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Now, add the fried koftas in it and mix it well.
20. Cook for another 5 - 7 minutes on medium heat.
21. Remove it from heat.
22. Garnish with fresh cream.
23. Serve hot.