Cooking Instructions
- 1
In a bowl add all boiled vegetables. (you can add vegetables of your choice. For better taste use boil vegetables)
- 2
Then add boil potato, salt, 3G paste, besan and mix them well. Make small balls from the mixture. Refrigerate them for 20min
- 3
Heat oil for frying. Coat the balls into a cornflour. Fry them till golden brown.(don't make cornflour paste)
- 4
For gravy. Take a pan heat 1/2tbsp oil. Add sliced onion as onion turns into dark pink colour add tomatoes and saute them for 5min. Off the flame. Let it cool down.
- 5
Add above mixture in a grinder, add 2 red chillies which were already soaked in water, add corriender powder, add jeera and grinder and make fine paste. If require add little water.
- 6
In a pan add oil, as oil heats up add teej pata, dalchini then add the above paste it cook for 5 min. Then add salt, 3G paste. Cook it for another 2min
- 7
Then add vegetables stock(while making balls we boiled vegetables we are using that boiled water for curry)check the consistency. Let it boil for 2min. Then add red chilli powder, kitchen king masala and pav bhaji masala mix them let it cook for 10-15min.
- 8
After 10-15min add fresh cream let it cook for another 5min. Then turn off the gas.
- 9
For plating take a serving bowl. In a bowl add fried balls. Pour the curry on top of it. Garnish it with cheese and corriender serve hot.
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