How to Make Sprouted Chickpea and Paneer Kofta Gravy:
Combine all the ingredients except oil.
Make small balls from the mixture.
Heat oil and deep fry the koftas till golden brown. Transfer the koftas onto a kitchen towel. Keep aside.
Heat oil in a pan.
Add onion and fry till the onion turns light brown in colour.
Add ginger-garlic paste and fry till the raw smell is gone.
Add chopped tomato and saute till it turns mushy.
Add cumin powder, coriander powder, red chilli powder, poppy seeds powder, garam masala and salt.
Mix the ingredients well.
Remove from heat and let it cool.
Once cooled, grind to a fine paste with a little water.
Transfer this to a pan and then add the milk and cashew paste.
Now, add the cooked chickpeas.
Let it cook on medium flame.
Switch off the heat when the gravy is thick enough.
Add koftas and serve immediately.
Recipe courtesy: Nithu's Kitchen
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.