Instructions: For the Kofta: Very finely shred the carrot, cauliflower and cheese. Combine with the besan, cumin seeds, coriander, salt to taste and baking powder in a bowl. Mix well, mashing together by hand. Divide into 8 portions and form each into a ball.

Add 1 1/2 inches of oil to a saucepan and heat to 350 degrees. Add the balls and deep-fry until browned, 45 seconds. Set aside on paper towels to drain.

For the Sauce: Combine onion, garlic and ginger in a blender; blend until pureed, adding about 2 tablespoons water to make blending possible.

Heat a skillet over high heat. Add the oil. When the oil is hot, add the cumin seeds and fry a few seconds. Add the blended onion mixture and the serrano chile and fry well, stirring, until the mixture thickens and dries out but is not browned, about 10 minutes.

Puree the tomatoes in the blender and add to the skillet. Rinse out the blender with 1/3 cup water and add to the skillet. Cook 10 minutes. Add the salt, chile powder, coriander, garam masala and turmeric. Let this cook at a boil until it deepens in color and the oil rises to the surface, about 10 minutes.

Add the cream and 1/3 cup water. Add the raisins and cashews. Rub the methi leaves between the palms of your hands to crush, then add to the skillet. Taste for seasoning. Cook another 5 minutes. Add the Kofta; simmer 5 minutes. Thin with water or more cream, if needed.

This recipe yields 4 servings.

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