Order Spices from our Kitchen
5-6 pre soaked cashew nut paste
2 teaspoon ginger garlic paste
For kofta balls
Grind chana dal add rest of the ingredients adjust water with besan if required.make small balls and deep fry.take care that balls are put in hot oil and then temperature is reduced so that balls do not lose their shape.
Make paste of tomatoes and onion keep aside.
Temper cumin add bay leaves badi elachi (crushed) cloves then add the onion tomato paste along with garlic ginger paste.Separately make paste of dry spices in little water.Add to the pan.
Roast the masala till oil separates.
Add 4-5 cups of water to make proper consistency of gravy,now add salt and boil for 10-15 minutes on simmer.
Now add kofta balls and boil for 5 minutes.Add cashewnut paste and take of from flame.
3 cups chaowlai/palak leaves finely sliced
½ cup onion finely diced
1 teaspoon garam masala
2 cups chana dal (soaked overnight)
1 finely chopped chilli
Salt to taste
1 teaspoon cumin
2-3 badi elachi
2 teaspoon dadi ki rasoi sabzi masala
1 teaspoon chilli powder (to taste)
2 bay leaves
2 onion large