|For grinding masala|
|Coconut||1⁄4 , grated|
|Ginger piece||1 Small|
|Garlic||8 Clove (40 gm)|
|Poppy seeds||3 Teaspoon|
|For garam masala for grinding|
|Almonds/Cashews||20 , ground|
|Cream||1 Cup (16 tbs)|
|Mashed potato||1 Kilogram|
|Milk||1 1⁄2 Liter, curdled to form paneer|
|Chopped cashewnuts||1⁄2 Cup (8 tbs)|
|Chopped coriander leaves||1 Tablespoon|
|Coriander seeds||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Curds||1 Cup (16 tbs) (Not Sour One)|
|Lemon juice||1 Tablespoon|
|Chopped green chillies||1⁄2 Tablespoon|
|Almonds/Cashewnuts||3 Tablespoon, halved (For Garnish)|
Combine all the ingredients for filling and make 3 balls of equal size.
Mix mashed potato, salt and pepper and make 3 balls of equal size.
Roll potato balls into rounds (using a little flour) 4 to 4 1/2 inches in diameter.
Place a ball of cottage cheese on each round and close the round as for patties.
Flatten the patties and make oval shape.
They should be 3/4 inches thick.
Place a tawa or griddle on fire and fry patties on both sides using very little oil.
Remove to a serving dish (1 inch deep).
The patties can be kept warm in slow oven.
Do not keep in the oven long or the patties will break.
Prepare gravy as directed
Pour hot gravy on the patties.
Garnish with silver foil, tomato slices and nuts.
Place a few coriander leaves in the centre of tomato slice