1. ~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well. 2. Make into small (1-inch diameter) kofta balls. You really don’t have to take the time to form these… just drop by spoonfuls into approximate 1-inch balls. 3. Heat oil on high. 4. Reduce heat to medium and test out one kofta ball by frying until golden-to-dark brown, turning to brown the second side as well. You must be very gentle as these are quite fragile. If the kofta in the oil splatters too much, add a little more flour to the remaining kofta mixture and try again. 5. Cook the remaining koftas in batches and drain on paper towels. 6. ~~~ FOR GRAVY ~~~ Heat oil in pan. 7. Fry bay leaves for 30 seconds. 8. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil. 9. Add the tomatoes and sauté for about 3 minutes. 10. Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium. 11. Add enough water to the mixture to make a thick gravy. 12. Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes. 13. Add half of the cream (2 tablespoons) and stir to blend with gravy. 14. ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes. 15. Garnish with the remaining cream and finely chopped coriander leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
