Ingredients

Cumin seed, garam masala – 1 table spoon each
Turmeric powder, sugar – ½ tea spoon each
Tomato – 50 gram – chopped
Coriander powder, curd – 1 table spoon each
Cashew nut, kismis – 25 gram each
Coriander leaves – little

Method of preparation

For Kofta

Take one liter of milk. Separate the milk from the whey and make paneer. Take a cheese cloth and place it in a container and strain the paneer. Bring the edges of the cloth to the center, tie and hang it to a handle or sink tap. Allow the water to drip by itself, and when the water gets completely drip out Drain out the water completely from the paneer. Then on top of it place a heavy weight and make it set. Then cut it into cubes and keep it aside.

Ingredients
Maida – 2 table spoon
Cherupayar ( green gram) cooked – 100 gram
Garlic – 2 cloves ( chopped into small)
Onion – 1
Ginger – 1 small piece
Green chilly – 2
Coriander leaves – 1 handful
Cumin powder , garam masala – ½ tea spoon each
Turmeric powder – ¼ tea spoon
Chilly powder – 1 tea spoon
Boiled potato peeled and cut into small pieces – 2
Oil – to fry

Method of preparation

Fry the potato till it becomes brown colour. Then take 2 table spoon of oil, saute the onion, ginger, garlic and make it soft. Then add the cooked cherupayar (green gram) into it. Then add the spices, salt and fry it till it become brown colour. Fry everything and keep it aside. Grind the paneer and make it paste. Then add this paneer paste with maida and salt and knead it to make dough and make soft. Then make this dough into small balls. Then slightly flatten these balls and keep the cherupayar parippu balls into it and again make the panner into balls. Fry these balls in the hot oil till it becomes brown colour.

For gravy
Take 2 table spoon oil and heat. Add bay and cumin seed and fry. When it get spluttered add the other spices into it and fry little. Then add tomato, curd, sugar, salt and saute. When the oil gets separated add potato and water and cook it till the potato gets softened. Then add the prepared kofta into it. add kismis, cashew nut into it and keep it in the low flame for five more minutes. Then remove and decorate with coriander leaves.