Ingredients:
- Potatoes - 6 big nos.
- Carrots - 3 cups (sliced)
- Onions - 3 nos. (sliced finely)
- Garlic - 1 cloves (crushed)
- Ginger - 1 inch piece (chopped)
- Cinnamon pwd, Cloves pwd, turmeric pwd. - 1 tsp. each
- Tomatoes - 2 nos. (pureed)
- Chilli pwd. - 1/4 tsp.
- Salt and Black pepper
- Flour for coating, Oil for deep frying
- For Garnishing - 4 tbsp. thick cream and chopped fresh coriander leaves.
- Cook the potatoes and carrots and mash them up. Mix salt and pepper to taste. Reserve the vegetable stock.
- Form the mixture into small balls, coat with flour and deep fry in hot oil till golden brown.
- Keep it aside. Fry onions in oil till golden brown. Add ginger, garlic, cloves, cinnamon, turmeric and a little water.
- Cook for 2 mins. Add the tomato puree and simmer till it forms a thick sauce.
- Then add the stock, pepper, salt and chilli pwd and bring to boil.