Ingredients:
For the gravy-
1kg mutter (green peas),
2 large onions, ground to paste,
2 tomatoes, ground to puree,
5-6 garlic pods,
50gms kaju (cashew nuts),
Oil,
Water,
Salt to taste.
For the masala-
1/4 cup dry coconut,
5-6 dry red chillies,
1 tsp jeera (cumin seeds),
1/2 tsp rai (mustard seeds),
1 tsp chana dal (bengal gram),
1 tsp split udad dal,
1/4 tsp methi daana (fenugreek seeds),
3-4 laung (cloves),
2 small sticks dalchini (cinnamon).
For the potato balls-
4 potatoes, boiled and mashed,
2 tsp maida (refiend wheat flour),
Salt to taste,
25gms raisins.
Method:
Dry roast all the masala ingredients separately. Then grind all of them together to form a fine powder. In a kadhai or pan, heat some oil and saute the onion paste on medium low flame till it turns light brown. Then add the ground masala powder to this paste, mix well and fry for 2 minutes. Then add the tomato puree and cook for 5-7 minutes, till this gravy starts leaving some oil. Now add the green peas, mix well, add some water to form a curry, cover with lid and cook till peas are cooked.
Meanwhile prepare the potato balls. Mix all the ingredients for the balls together except the raisins and prepare a soft dough. Then make small balls and push in some raisins in each ball. Heat oil in a pan. First fry the cashew nuts at a golden color. Drain and keep aside. Now fry these potato balls at a light golden color.
When the vegetable is ready and its time to serve, transfer the potato balls in the serving bowl, pour in the mutter curry over them and top it with the fried cashew nuts.