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1
Koftas:
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2
Boil potatoes, drain, cool and grate 1 cup.
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3
Defrost 1 cup peas and carrots in microwave.
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4
Using cheesecloth, squeeze moisture out of peas & carrots.
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5
In a medium-size bowl, combine vegetables with grated potatoes.
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6
Grate 1 cup paneer and add to vegetable mixture.
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7
Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
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8
Add medium-ground cashews and 1/8 cup raisins and mix well.
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9
With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
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10
Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
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11
Curry Sauce:
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12
In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
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13
Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
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14
Cook and when the mixture is getting dry add about 2 cups water.
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15
Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
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16
In the same skillet, add a small handful of jeera seeds and cook until they crackle.
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Pour in the sauce mixture.
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Heat for about 5 minutes on medium.
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19
Add cream to the sauce and yogurt, stirring well.
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20
Turn off heat.
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21
Add koftas, mix to cover with sauce and allow to absorb sauce.
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22
Sprinkle on some garam masala and some chopped cilantro and serve.
