Melting Moments

Potato - 1 large (boiled and peeled)

Paneer -1cup

Frozen Green Peas - 1/2 cup

Carrot - 1 (shredded)

Cilantro -finely chopped

Cashewnut - 1/2 cup

Almonds 1/4 cup

Golden Raisins - 1/4 cup

Cooking Oil - 2 Tbsp

Onions - 3 medium - chopped finely

Tomatoes - 2 cups

Ginger/Garlic paste- 1 Tbsp (minced)

Salt - to taste

Sugar - to taste

Garam Masala - 1 tsp

Coriander Powder - 2 tsp

Cumin Powder - 1 tsp

Chaat Masala - 1/2 tsp

Turmeric Powder - 1/4 tsp

Red Chili Powder - to taste

Milk - as needed

Method:

For the Gravy:

1. Heat Oil in a pan.

2. Add Onions till golden brown.

3. Add Ginger and Garlic and cook for 1-2 minutes.

4. Add Pureed Tomatoes and cook until Oil separates from the mixture.

5. Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili Powder and Garam Masala ,salt and mix well.

6. Add Paste of cashewnuts, (almonds - optional).

7.Add milk to make the gravy to desired consistency.

8. Add sugar to taste.

9. Bring Gravy to a boil and switch off the stove.

10.Put the gravy in a blender and run it for 2-3 min.

1. Boil peas and carrot in water for 10 minutes.

2. Squeeze out all excess water from the above mixture.

3.Grate paneer,add boiled cooled mashed potato.

4. Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala — knead well.

5.Roll Koftas into small Ball size shapes and deep fry them till golden brown.

6.Remove koftas On a tissue to remove excess oil and allow them to cool slightly.

Finally add the gravy again to pan and cook it for 2 min and now add the koftas to the gravy.Garnish with remaining cashews and raisins.Serve hot with Naan or Rice.