Cashew Kofta Bahar

Cashew Kofta Bahar         10 Servings:

Ingredients:
10 servings of basmati rice

1 kg of peeled potatoes, boiled, mashed
50 ml of mustard oil
500 ml of olive or, canola oil
1/2 cup of coriander/cilantro leaves, chopped
1 cup of cashew nuts, chopped
1/2 cup of raisins, soaked, rinsed
1/2 tea spoon of smoked paprika
1+1 tea spoon of cumin, ground
1/2 cup of onions, minced
1/4th cup of garlic, minced
1/2 cup of heavy cream
1_1 tea spoons of brown/white sugar
2 + 6 eggs, beaten
500 gm of bread crumbs
1 cup of flour
1 tea spoon of ketchup
1 tea spoon of turmeric powder
1 tea spoon of cumin, ground
2 tea spoon of onion paste
1/3rd cup of tomato, chopped
2 cups of water
2-3 bay leaves
salt-pepper
1 tea spoon of cardamom powder/ground
1 tea spoon of corn starch, mixed with 1/2 cup of water (Slurry)

Method:
First, in a bowl take the m-potatoes, m-oil, coriander/cilantro, cashew nuts, raisins, s-paprika, cumin (half), onion, garlic, b-sugar, eggs (2) & salt-pepper. Mix them well with a masher. Then, make some potato balls and give them a shape lie a cutlet or, your choice of shape. Dredge them in flour, and take off the extra flour. Then, dip in the liquid eggs (4) and then, roll it up with the bread crumbs. Put them in the freezer. Now, in a pot take the oil (15th) make it warm and put the bay leaves and cook it for 1 min. Then, add the onion paste, tomato, ketchup, turmeric powder, b-sugar & cumin. Mix it well then add the water and keep cooking for the next 4-5 min. or,  till it starts to boil. Add the cream and mix it. And cook for the next 2 min. Season with salt-pepper and then add the cardamom. Now, you have to make it thick by adding the corn starch slurry and whisk it well. Now, in the rest of the hot oil deep fry the potato dumplings, till they are golden in colour. Now, pour the sauce on top of the cooking potatoes and serve hot with the rice. Delicious!