FARAALI KOFTA CURRY WITH RAJGIR PARATHAS

INGREDIANTS:
FOR THE GRAVY:
½ cup broken cashew nuts
½ cup poppy seeds
One cardamom
2 tsp ginger-chilli paste
½ tsp cumin seeds
¾ cup fresh yoghurt
A pinch of balckpepper powder salt to taste
Ghee/oil for deep frying fresh coriander for garnish whole cashew nuts, for garnish
METHOD:
1. Mash the boiled potatoes. Add green chillies, ginger, coriander leaves, cumin powder, lime juice and salt. Divide the mixture into equal portions and make small oval-shaped koftas.
2. Roll the koftas into rajgir flour. Deep fry them and keep them aside.
3. To prepare the gravy, soak the broken cashews, poppy seeds and cardamom for a while and grind to a paste along with the ginger- chilli paste.
4. Heat oil in a pan and add the cumin seeds.
5. Heat oil in a pan and add the pureed cashew paste and sauté over low heat till the oil separates from the masala.
6. Add yoghurt and mix well, putting a little water if required. Stir constantly till the gravy comes to a simmer. Add water, if required to adjust the consistency.
7. Finish with salt, pepper and corianders leaves
8. Dip the koftas in the gravy, garnish with whole cashews and serve hot with rajgir parathas.