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Ingredients
400 gm potato
3 tablespoon whipping cream
1 teaspoon garam masala powder
1 teaspoon chilli powder
1 teaspoon cumin seeds
1 1/2 teaspoon ginger paste
15 almonds
2 onion
salt as required
1/2 teaspoon sugar
1 gm dried fenugreek leaves
1 1/2 cup water
1/2 teaspoon turmeric
1 1/2 teaspoon garlic paste
1 1/2 bay leaf
3 tomato
4 1/2 tablespoon vegetable oil
1/2 teaspoon black pepper
1/2 cup mozzarella
Recipe instruction

  • Step 1

    Firstly, wash potatoes under running water and put them in a pressure cooker. Pour water into it and boil them. On the other hand, grate mozzarella cheese using a grater. Also, crush fenugreek leaves and cut onions into the quarters. Once the potatoes are boiled, mash them using a masher and chop coriander leaves finely.

  • Step 2

    Next, place a frying pan over medium flame and pour water in it. Now, add tomatoes, onions and almonds and boil them for 8-10 minutes. Now, chop tomatoes and onions and put them in a blender. Also, put almonds in the blender and blend well. Make sure the consistency of the paste is thick.

  • Step 3

    Now, take a bowl and add mashed potatoes, cheese, cornstarch and black pepper into the bowl and mix them well. Shape the mixture into patties and keep them aside.

  • Step 4

    Next, place a frying pan and pour oil in it. Once the oil is heated, add potato patties into it and shallow fry them until golden brown in colour. Transfer the patties onto a plate.

  • Step 5

    Now, in the same frying pan add cumin seeds, bay leaf, tomato-onion and cashew paste and stir well. Then add ginger and garlic paste and stir the mixture again.

  • Step 6

    Next, add turmeric, chilli powder and coriander powder and cook the mixture. Pour water and cook the mixture on low flame for 4-5 minutes.

  • Step 7

    Now add salt, sugar, cream, garam masala, fenugreek leaves and stir the mixture well. Add this gravy mixture onto the potato patties and garnish the dish with coriander leaves. Serve!