Shahi Kofta Curry Recipe

Soak chana dal and mung dal separately.
Peel and chop potatoes.
Cook chana dal in salted boiling water.
After 5 minutes add mung dal 2 minutes later add potatoes.
Cook till every thing is tender.
Do not over cook.
Strain.
Mash dals and potatoes; add flour, salt and pepper.
Make a small ball from the cooked mashed mixture and deep fry in hot vanaspati.
If it breaks, add more flour to the mixture.
One or two bread slices, soaked in water and squeezed, added to the mixture will help in binding it.
Make lime size balls of the mashed mixture.
Heat 1 tablespoon ghee in a pan and fry 1/3 of the onion till light brown.
Add 1/3 of the ground masala and 1/3 of the garam masala.
Sprinkle water as necessary.
Fry for 2 minutes.
Add khoya, cashewnuts and mashed peas.
Add salt and 1 teaspoon ani seed powder.
Remove from heat.
Flatten each ball of mashed dal with palms of hands slightly, dusting with flour.
Put one teaspoon peas mixture on the flattened ball and close the ball.
Prepare all koftas in this manner.
Fry koftas in deep hot fat.
Set aside.
Chop tomatoes.
Add 1/2 cup water and boil till tomatoes are cooked.
Liquidise and pass it through a sieve.
Heat remaining 2 tablespoon ghee in a pan and fry remaining onion and ground masala in the above manner.
Add strained tomatoes.
When water dries out add well beaten curds.
Cook till ghee floats on the top.
Add garam masala and ani seed powder.
Add enough warm water to have gravy of desired consistency.
Add sugar.
Just before serving, arrange koftas in a deep serving dish or bowl.
Pour boiling hot gravy on them covering all koftas.
Garnish with silver foil.