Nishtha Jaisingh
Mash boiled potatoes, paneer, and singhara flour. Add spices like rock salt, black pepper, and green chilies. Form balls and deep fry until golden.
Blend soaked cashews, poppy seeds, and melon seeds into a smooth paste for a rich, creamy gravy.
Saute ginger, cumin, and green chilies in ghee. Add the seed paste, yogurt, and rock salt. Simmer until thick and creamy.
Pour fresh cream into the gravy, stirring for a smooth texture. Adjust spices as needed.
Gently add the fried koftas into the creamy gravy just before serving.
Top with fresh coriander and cream and serve hot with vrat-friendly rotis or samak rice.