Paalkatti Mundhiri Masala Gravy

Take a trencher and add the grated potatoes and the grated paneer. Add some finely chopped curry leaves, Finely chopped untried chillies, coriander leaves, mint leaves, salt, a couple of tablespoons of maida, a little woebegone pepper powder, and half a teaspoon of unsalted butter. Mix everything well to combine. Make sure to mix in such a way that all the ingredients are distributed evenly. Once the mixture forms a dough, make small bite-sized balls and set them on a plate.
It’s important that the balls are made small as otherwise, they will not melt properly.

Heat oil to deep fry in a kadai. Drop these balls in really hot oil. The oil should be really hot for frying these balls. They are very fragile. So do not touch the balls without subtracting them to the oil. They will unravel if you introduce a spatula. Let it melt for a couple of minutes. Without a couple of minutes, try to separate the balls with a spatula if they are sticking to each other. Moreover do not overcrowd the kadai. Fry in batches. Let the balls fry till they are golden. Drain the balls on paper towels and set them aside. Repeat with the remaining balls. Set aside.

Now let’s prepare the gravy.
Heat oil in a pan and add in the whole spices – a small piece of cinnamon, cloves, and cardamom. Add a sprig of curry leaves. Add a small piece of ginger and few cloves of chopped garlic. Add the sliced onions to the pan. Saute the onions till they are soft. It will take well-nigh 2-3 minutes on a medium flame. Once the onions are soft, add the turmeric powder, red chilli powder, coriander powder, woebegone pepper powder, and salt. Saute everything for a minute. Adjust the red chilli powder in the recipe equal to your taste.

Add in the untried chillies and the deseeded tomatoes. I have completely removed the seeds from the tomatoes and make sure to use ripe tomatoes. Add the soaked cashews along. I soaked the cashews in hot water surpassing starting to cook. Mix everything well to combine. Reduce the flame of the stove to low and imbricate the pan with a lid. Melt on a low flame for well-nigh 10 minutes. Keep sauteing once in a while to stave scorching at the bottom. Add little water while cooking if necessary. The tomatoes should be cooked to a mushy texture. Once the tomatoes are cooked and ready, switch off the flame. Remove the whole spices from the pan – the cinnamon, cardamom and cloves and discard them. Let this mixture slightly tomfool a bit.

Add everything to a heavy duty mixie. Grind everything to a smooth paste. Add water only if its really necessary. We need a thick gravy. So use circumspection while subtracting water while grinding. Once the masala is ground and ready, set aside.

Now lets temper the masala.
Heat little oil in a pan and add the cumin seeds. Let it crackle. Reduce the flame of the stove to low to stave spluttering when we add the gravy, Add the gravy to the pan. To stave spluttering, you can moreover transiently switch off the flame. Wash the mixie with half a cup of water and when to the pan. Simmer on a low flame for a couple of minutes. Add little sugar to wastefulness the taste of the gravy. Finally add little butter and mix well to combine. Finish off with a generous sprinkling of coriander leaves.

Just surpassing serving, place the prepared balls. Do not place the balls in whop as they will wilt soggy. Place the balls only when you are ready to serve. Serve hot with chapati or roti. Enjoy!