For the Koftas:
4-5 Carrots grated
1 boiled and mashed Potato
1 tbsp crumbled Paneer
1 tsp Chilli Powder
1 tsp Salt
Chilli ,finely chopped
1/2 tsp Ginger-garlic paste
1 tbsp Besan (gram flour)
1 tsp Butter
Oil to deep fry
For the gravy:
1 cup Curd (yogurt)
1/2 tsp Haldi(turmeric)Powder
1 tsp Chilli powder
Salt to taste
1 tsp Besan
1 tsp Sugar
tsp Mustard seeds, 1 tsp Cumin seeds
1 tsp Ajwain (optional)
1/2 cup Water
one big onion or two small onions and 1/2 inch ginger.
Cut into small pieces fry it in one spoon oil and then blend in a mixer.
Coriander leaves, Cream
For the Koftas
Take a frying pan put butter in it. When butter melts put the grated carrot fry for 2 minutes and cover and cook on a low
flame for 5 minutes . When the carrot turns little soft remove the pan and let it cool.
Mix the other ingredients of koftas,except oil for deep fry. Make small balls.
Heat the oil for deep-frying,and deep-fry these balls till they turn brown in colour. Remove them from oil and let it cool.
For the Gravy
Take the curd add besan and sugar and blend it properly in a mixer.
Heat butter in a deep bottom pan, put the mustard seeds, ajwain, cumin seeds and when they crackle add the onion paste
to it fry it till oil separates, add chilli powder and haldi to it and put the curd mixture in the kadhai. Boil it for 5-7
minutes. But stir it with a spoon continuously so that curd does not separate.
Add salt to taste. Add water in it. When it cools drop the koftas in it and garnish it with cream and coriander leaves.