PREPARATION

1. Heat 1 1/2 tablespoons oil in a pan, add 2 teaspoon ginger, 2 teaspoons garlic and stir for 1 - 2 minutes.

2. Then, add 90 grams onions and fry till translucent or until it turns golden brown in color.

3. Now, add 100 grams green peas and mix it well.

4. Cook for 5 - 7 minutes on medium heat.

5. Remove it from heat and transfer this into a mixing bowl.

6. Add 400 grams boiled mashed potatoes, 130 grams lotus stem, 2 teaspoons green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 30 grams

gram flour and mix all the ingredients well.

7. Take some mixture in your hands and shape it into a ball.

8. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.

9. Remove it from heat and drain it on an absorbent paper. Keep aside.

10. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1/2 teaspoon black peppercorns, 1 bay leaf and stir well.

11. Add 1 tablespoon ginger garlic paste and stir again.

12. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.

13. Now, add 200 grams tomato puree and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Add 1 teaspoon turmeric and stir well.

16. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.

17. Then, add 300 milliliters water and mix it again.

18. Bring it to a boil.

19. Now, add the fried koftas in it and mix it well.

20. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it again.

21. Cook for 5 - 7 minutes on medium heat.

22. Garnish with coriander.

23. Serve hot with roti.