Nargisi Kofta (Vegetarian)

Ingredients

• 1/2 cupCarrot, grated
• 1/2 cupCabbage, grated
• 1/2 cupCauliflower, finely chopped
• 1Onion, finely chopped
• 1/4 cupCapsicum, finely chopped
• 1 largePotato, boiled and mashed
• 1/2 cupPaneer, crumbled
• 4 tbspBesan
• 1 tspGinger-garlic paste
• 1Green chilli, minced
• 1 tspCoriander powder
• 1 tspCumin powder
• 1/2 tspRed chilli powder
• 1/4 tspTurmeric
• to tasteSalt
• for deep fryingOil
• 2Onion, chopped (gravy)
• 3Tomato, chopped (gravy)
• 1Carrot, chopped (gravy)
• 2 tbsp eachMelon seeds + cashews (gravy)
• whole, small handfulBay leaf, cinnamon, cloves, black pepper
• 1 tbspGinger, garlic, green chilli (gravy)
• 2 tbspButter or ghee
• 2 tbspFresh cream
• 1/2 tspGaram masala

Method

1. 1

   Squeeze the moisture out of the grated carrot, cabbage and cauliflower. Combine with chopped onion, capsicum, mashed potato, crumbled paneer, besan, ginger-garlic paste, green chilli and powdered spices. Bind into a stiff mix.

2. 2

   Roll into walnut-sized balls. Deep-fry in medium-hot oil until evenly golden brown. Drain on paper.

3. 3

   Gravy: in a pressure cooker, combine chopped onion, tomato, carrot, ginger, garlic, green chilli, melon seeds, cashews and the whole spices with 1/2 cup water. Cook 2 whistles.

4. 4

   Cool, discard the bay leaf, and blend the contents to a smooth, glossy paste.

5. 5

   In a wide pan, melt butter or ghee. Pour in the paste, season with salt, chilli powder and garam masala. Cook 10 minutes on medium until the colour deepens and oil rises.

6. 6

   Stir in cream. To plate, ladle the gravy into a serving bowl and rest the koftas on top just before serving (so they don't soak through). Garnish with a drizzle of cream and slivers of dried fruit.