Ingredients:

Fresh green peas- 2 cups

Potatoes- 3 large

Salt- to taste

Gram flour- 2 heaped tbl.sps

Poppy seeds- 1 tsp

Green chillies- 2

Oil- to deep fry

Butter or oil- 2 tbl.spns.

Grind together:

Onions- 3 large

Jeera- 1/2 tsp

Garlic- 9 flakes

Tomatoes- 4

Turmeric powder- 1/2 tsp

Coriander powder- 2 tsps

Red chillies- 7

Cloves- 4

Cardamoms- 3

Cinnamon- 1 inch piece

Preparation Method:

1. Boil potatoes, peel and cut into cubes.

2. Grind peas coarsely, add sufficient gram flour, finely cut chillies, poppy salt and make a thick dough.

3. Make balls and deep fry in hot oil and keep aside.

4. Heat butter in pan, season with jeera, add ground paste and fry in medium flame till oil separates.

5. Add boiled potatoes, salt and garam masala powder with enough water.

6. Boil till the gravy thickens. Add koftas just before taking out from fire.

7. Top with beaten fresh cream and coriander leaves.

To make fresh cream at home:

1. After boiling the milk keep in refrigerator in open vessel.

2. Remove the thick layer which forms on top, in a separate vessel.

3. Collect daily for few days and keep in refrigerator in closed bottle.

4. Whip it lightly with little milk while using.