PREPARATION

1. In a small bowl, add 30 grams cashews and 50 milliliters water.
2. Soak for 10-15 minutes.
3. In another bowl, add 80 grams chopped figs and 100 milliliters water .
4. Soak for 15-20 minutes.
5. Now, in a bowl add 250 grams tomatoes, 1 tablespoon green chili and transfer it in blender.
6. Blend to a smooth puree and keep aside.
7. Now, add soaked cashews, transfer it to a blender and blend to smooth paste.
8. In a bowl, add 250 grams boiled mashed potatoes, 100 grams grated paneer, 2 tablespoons corn flour, 1/2 teaspoon salt,1/4 teaspoon black pepper,1/2 teaspoon cumin powder, 1 teaspoon coriander and mix it well.
9. Now take a small portion from the mixture, roll it into a ball.
10. Flatten it with hand and soaked figs in the centre.
11. Seal the edges and roll it into a kofta ball again.
12. Heat sufficient oil in a skillet and deep fry the kofta’s until golden brown and crispy.
13. Heat 2 tablespoons oi in a wok, 1 teaspoon cumin, 1 teaspoon ginger and sauté for a minute.
14. Now, add blended tomato puree, mix well and cook for 3-4 minutes.
15. Then ,add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder. Mix well.
16. Cook on the medium heat for 5 minutes.
17. Now add blended cashews paste mix and add 200 milliliters water. Stir well.
18. Cover and cook for 5-7 minutes.
19. Remove lid, and add prepared kofta’s. Stir well.
20. Add 1 teaspoon chopped coriander.
21. Garnish it with chopped coriander.
22. Serve hot.