Ingredients:

Carrot- 100 gms

Beans- 100 gms

Peas- 100gms

Potatoes- 100gms

Corn flour- 2 tbl.sps

Tomatoes- ¼ kg

Bread crumbs- 2 tbl.sps

Onions- 1 or 2

Ginger- 1 inch piece

Garlic flakes- 10 or 12

Cinamon- 1 stick

Cloves- 5

Fresh cream- 1 ½ cup

To make paste:

Cashew nuts- 1 hand full

Poppy seeds- 1 tbl.sp

Preparation Method:

1. Cut onions into thin long pieces.

2. Blanch tomatoes in hot water, remove the skin and make into paste.

3. Cut all the vegetables very finely and steam them in pressure cooker.

4. When it is cooled completely, add 2 tablespoons of corn flour, bread crumbs, salt and little chilli with hand and deep fry in hot oil.

5. Mash with hand, make a paste of ginger and garlic.

6. Keep aside. Make a paste of ginger and garlic.

7. Heat 3 tablespoons of oil or ghee in pan add cinnamon, cloves, ginger garlic paste, onions and fry.

8. When it turns into a golden brown, add turmeric powder, chilli powder, salt, dhania powder and then tomato puree.

9. Cook for few minutes, mix ground cashews, poppy with ¾ cup of cream to this. Pour enough water and cook until thick.

10. Cook for 5 to 10 minutes and remove from fire. To serve, arrange koftas in the serving dish, pour other half of the beaten cream on top.

11. Pour the hot gravy on top, serve hot sprinkled with cut coriander leaves.