This recipe comes as a rescue when you don’t have any veggies at home to make a curry.
* Potato (boiled) – 1 pc
* Soya granules (soaked in water and squeezed) – 1 small cup (equivalent to potato in volume)
* Onion – 1 pc (chopped–for balls)
* Cornflour – for binding
* Ginger-garlic paste – 1 1/2 tsp
* Cashewnut – 10-12 pcs
* Tomato – 1 pc (for gravy)
* Onion – 1 pc (for gravy)
* Green chilli – 4 pcs
* Bay leaf – 1 pc
* Cumin seeds – 1/2 stp
* Black pepper – 2 pcs
* Coriander powder – 1 tsp
* Cumin powder – 1/4 tsp
* Garam masala powder – 1/4 tsp
* Dry fenugreek leave (kasuri methi) – 2 tsp
* Green cardamom – 1 pc
* Salt – to taste
* Oil – for frying
* In a bowl take boiled and mashed potato, soya granule, onion, 2 chopped green chilies, salt, 1/2 tsp ginger-garlic paste mix well and make balls with the help of little cornflour.
* Deep fry the balls. Keep aside.
* Cut onion, tomato and green chilli.
* In a kadhai/wok, take the onion, tomato and cashewnut.
* Add little water and then boil it for 10 minutes.
* Turn off the stove and let it cool down. And make its paste.
* In a kadhai/wok, heat oil and then add cumin seeds, bay leaf, black pepper and cardamom seed.
* Now add 1 tsp ginger-garlic paste.
* When the raw smell of ginger-garlic fades, add in the paste and little butter.
* Now add coriander powder and cumin powder. Let it cook for 10 minutes. Add water if needed.
* Now add crushed dry fenugreek leaves, garam masala and kofta balls. Give it a boil and turn off the stove.
Garnish with chopped coriander leaves and serve hot with roti/chapati.