all green chillies, deseed and chop
carrots,grate them, add peas and some water, boil
them in microwave
for 10 mins. Once done, remove excess by passing & squeezing
it through a muslin cloth.
them into halves
with a cup of water for ten minutes. Drain excess water, cool
onions and grind
them into a smooth paste. Set Aside.
In a bowl, mix mashed
potatoes, paneer, some chopped green chillies, boiled
carrot-peas, corn flour and salt. Mix
well. Divide into 20-22 equal sized balls. Stuff
raisins & cashew into them. Deep fry
in hot oil until slightly golden brown.
Drain and keep aside. Fry
one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry
in hot oil.
in a 375F pre-heat
oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wraped with aluminum foil,for 10 mins. Keep a close watch, with the help of tongs, turn
them once they are slight brown
on one side.
On the other side heat
oil in a kadai, add shahjeera, boiled
onion paste and cook for five minutes. Add ginger & garlic, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt.
cook for a minute.
Add tomato puree
and red chilli powder and cook on medium flame
untill oil separates
Add half&half along with some water & bring it to a boil
for ten minutes on a slow flame. Stir
Gently put all of these kofta's in the gravy when ready to serve. Simmer
for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)