1. Koftas: 2. Boil potatoes, drain, cool and grate 1 cup. 3. Defrost 1 cup peas and carrots in microwave. 4. Using cheesecloth, squeeze moisture out of peas & carrots. 5. In a medium-size bowl, combine vegetables with grated potatoes. 6. Grate 1 cup paneer and add to vegetable mixture. 7. Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt. 8. Add medium-ground cashews and 1/8 cup raisins and mix well. 9. With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas. 10. Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain. 11. Curry Sauce: 12. In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown. 13. Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder. 14. Cook and when the mixture is getting dry add about 2 cups water. 15. Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth. 16. In the same skillet, add a small handful of jeera seeds and cook until they crackle. 17. Pour in the sauce mixture. 18. Heat for about 5 minutes on medium. 19. Add cream to the sauce and yogurt, stirring well. 20. Turn off heat. 21. Add koftas, mix to cover with sauce and allow to absorb sauce. 22. Sprinkle on some garam masala and some chopped cilantro and serve. ---------------------------------------------------------------------------
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