Carrot Kofta Curry

Trying to make the most of the season's veggies which are on the last leg of their journey in the markets here :) already saw someone selling mangoes yesterday ! my mind was bursting with all that I want to try out with mangoes but think I'll wait another month more for the 'real' deal..too much stuff in the papers about fruits being bombarded with chemicals to make them ripen way before nature would have taken its course. Anyway back to this recipe, a nice variant from the usual lauki koftas..do try !

Ingredients (serves 4)

For the koftas

2 medium carrots ,grated
3/4 cup paneer, grated
3 tablespoons besan
Salt to taste
Pinch of haldi
1/2 teaspoon ginger paste
1/2 teaspoon red chilli powder
1/2 teaspoon ajwain

8-10 cashewnut pieces
Oil for frying

For the gravy
2 medium onions
1 green chilli
1 inch ginger piece
3 small garlic pods
3 large tomatoes
Salt
1/4 teaspoon haldi powder
1 tablespoon garam masala
coriander for garnishing
1 1/2 cup water +1/2 cup water with 1 tablespoon cornflour dissolved 
2 tablespoons 

1. Heat the oil in a kadhai for frying the koftas.
2. Mix all ingredients of the koftas, shape into balls and fry immediately on a medium flame till browned on all sides. Remove and drain on paper.
3. For the gravy, heat the oil. Grind the onions,green chilli,garlic and ginger into a smooth paste. Add the paste to the oil and fry for 5-6 minutes till it is a nice brown colour. If the paste sticks to the bottom of the pan, it will dissolve when the the tomatoes are added.
4. Puree the tomatoes in the mixer and add to the onion paste. Again fry on medium flame till the oil leaves the sides. Add the masalas and fry again for 2-3 minutes.
5. Add the plain water and bring to a boil , then add the cornflour water mixture and let it simmer for 2-3 minutes.
6. Add the koftas just before serving so that they retain their shape . Garnish with coriander and serve with parathas ...