ELEMENTS:
FOR THE KOFTAS:
4 medium potatoes, simmered
2-3 green chillies
¼ inch ginger slice
Coriander leaves
1 tsp cumin powder
Sap of ¼ lemon
½ cup rajgir flour
FOR THE GRAVY:
½ cup busted cashew nuts
½ poppy seeds
One cardamom
2 tsp ginger-chilli paste
½ tsp cumin seeds
¾ cup unsullied yoghurt
Salt to flavor
Ghee/oil for deep frying
Unsullied coriander, for decorate
Whole cashew nuts, for decorate
PROCESS:
1. Crush the simmered potatoes. Add green chillies, ginger, coriander leaves, cumin powder, lime sap and salt. Separate the blend into equivalent portions and make small oval-shaped koftas.
2. Roll the koftas into rajgir flour. Sauté them and keep them away.
3. To arrange the gravy, soak the broken cashews, poppy seeds and cardamom for a while and grind to a paste along with the ginger-chilli paste.
4. Warm oil in a pan and add the cumin seeds.
5. While they fizz, add the pureed cashew paste and cook over law heat till the oil separate from the masala.
6. Add yoghurt and blend well, putting a small water if required. Mix constantly till the gravy comes to a boil. Add water, if required to regulate the constancy.
7. Finish with salt, pepper and coriander leaves.
8. Dip the koftas in the gravy, decorate with whole cashews and dish up warm with rajgir parathas.
