Amhi Sare Khawayye

Minced vegetable croquettes deep fried and left to simmer in a creamy sauce

Ingredients

For the Kofta:
300 GMS. Potatoes

2 tbsp. each of crumbled paneer, khoya and thick cream

4-5 cashewnuts chopped

1 tbsp. raisins

2-3 finely chopped green chilies

1/4 tsp. sugar

1 tsp. coriander powder

1 tsp. cumin powder

1 tsp. red-chili powder

1/2 tsp. cardamom powder

Salt according to taste

3 tbsp. cooking oil or ghee (clarified butter)

Oil for frying the koftas

For the gravy:
2 medium onions,chopped

3 garlic pods,crushed

1 tsp. ginger,crushed

3 large tomatoes,pureed

1 tsp. red-chili powder

1/2 tsp. garam masala powder

1/2 tsp. coriander powder

1/2 tsp. cumin powder

2 tsp. powdered poppy seeds

1 tbsp. grounded peanuts/cashewnut

Advice

The koftas should be put in just before eating the dish or else they will turn soggy.

Method

1.Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside.
2.Mix all the other ingredients for the kofta into a paste.
3. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
4.Seal the edges and shape into koftas. Deep fry each kofta till golden brown. Drain and keep aside.
5.Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp. of oil till brown and the oil begins to separate.
6.Add the pureed tomatoes, grounded peanuts and the masala powders.
7.When the gravy will begin to thicken, add some malai (cream) to thicken it some more. Mix in some water if necessary.
8.When the gravy comes to a boil, add the koftas.
9.Heat through and serve.