Ingredientsnadru – 2 besan – 3 tbsp akhrot pieces – 2 tbsp Salt – for taste
For gravyonions – 2 ginger-garlic paste – 1 tsp green chillies, chopped – 1 tsp tomato puree – 1 cup cream – ¼ cup jeera powder – 1 tsp Kashmiri lal mirch powder – ½ tsp dhania powder – ½ tsp cooking soda – a pinch Oil – for deep frying
Clean and wash the nadru pieces very well. Boil the pieces in sufficient water, a pinch of cooking soda and salt till tender. Cool completely and mash well. Roast the besan and add to the nadru mixture. Add salt, red chillie powder and make small balls. Flatten each ball and put a piece of akhrot in between and again shape into balls. Deep fry and keep aside.
In a kadahi, put some oil and deep fry the oions and grind into fine paste. Then fry again till oil seperates, add ginger-garlic paste, chillie pieces, and tomato puree. Cook for 4-5 minutes, add dry ingredients and cook further for 4-5 minutes. Add sufficient water to make thick gravy. At the time of serving add cream and fried koftas and cook for a minute and serve hot garnished with green corriander.