Gram flour (besan) 1/2 tablespoon

Red chillies crushed 1/2 teaspoon

Oil 3 tablespoons

Onions 4 medium

Oil 5 tablespoons

Green capsicums cut into 1 inch pieces 2 medium

Tomatoes Seeded and cut into 1 inch pieces 4 medium

Ginger chopped 1 1/2 inch piece

Garlic cloves chopped 10

Coriander powder 1 teaspoon

Turmeric powder a pinch

Tomato puree 1/2 cup

Khoya/mawa grated 1/4 cup

Salt to taste

Red chilli powder 1/2 teaspoon

Green cardamom powder 1/4 teaspoon

Dried fenugreek leaves (kasoori methi) powdered 1/2 teaspoon

Fresh cream 2 tablespoons

Honey 2 tablespoons Step 1

Method:

Boil, peel and grate potato. Grate paneer also. Finely chop dhania and hari mirch. Grate both the gobis.Heat oil in a pan and fry both gobis with azinomotto powder. After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.Heat oil in a pan. Dip all the balls in maida batter and deep fry them until they turn golden brown.