* Potato 1 medium, boiled and mashed.
* Carrot 1, boiled and mashed.
* Green peas 1/2 cup
* Paneer grated 1/2 cup
* Besan 2-3 tbsp (you can also use half cup mashed boiled chickpeas instead)
* Cream 1 tbsp
* Red chilli powder 1 tbsp
* Dhaniya powder 1 tbp
* Turmeric powder 1/2 tsp
* Anaar daana crushed 1 tbsp
* Kaju 10-12
* Raisins 10-12
* Onions 2 medium
* Kaju (Cashewnuts) 20-25
* Dahi 1/2 cup
* Cream 2-3 tbsp
* Whole garam masala 1 tbsp
Mix all the mashed vegetables and besan/chickpeas into a paste. Add all the powder masala and mix well.
Now make pingpong size balls of mashed masala, make a hole in the centre and put 1 raisin and 1 cashewnut in the centre and reseal the kofta. Similarly make koftas of the remaining mashed masala.
Since these are already boiled you can use them as it is or you can deep fry them for a couple of minutes to give it a crispy coating. In case the balls separate in oil, dip them in beaten egg and fry them.
Keep the fried koftas aside.
Cut the onions into quarters. Boil them for 10 minutes. Blend the boiled onions without water into a paste.
Boil cashewnuts for 5 minutes. Blend the cashewnuts without water into a paste.
Heat oil. Add whole garam masala. Add boiled onion paste and cook till the oil separates.
Add kaju paste and half a cup of water to make it a thick gravy. Cook for 5-6 minutes.
Add yoghurt. If you want your gravy to be a bit hot, you can add slit green chillies which you can remove later.
Once gravy is thick and cooked, add cream.
Add fried koftas to the gravy and cook for a minute.
Serve hot with rotis and rice.