Dahi kofta

This recipe was adapted from one by Namita. Though the entire process was quite mess to say the least, the dish tasted really good, which is why I am putting it here.

Coarsely fry 1/2 cup of peas with 1 green chilli. Fry the peas with ginger garlic paste and salt for a few minutes till the rawness goes, and keep aside.
Mash 2 boiled sweet potatoes, and mix it with 2 tbsp cornflour, 2 tbsp crumbled paneer, and salt to taste. Knead well to make a dough.
Apply a little oil on your palms and take a small dough ball, flatten it and then shape it like a cup. Put 1 tsp of the stuffing inside the covering and close it slowly to make an even ball. Put the balls in the oil for deep frying. The oil should not be too hot or the balls will stick to the bottom of the kadhai. Slowly fry in a batch of 3-4 on a medium flame to make golden brown from all sides. [This is the theory, reality was quite different.] Drain the oil, and keep aside.

Beat curds (as much as you need) with a fork till smooth. Add salt, dhania pwd, red chilli pwd to taste and mix well.
Put the koftas in the dahi gravy and serve.