2 large Tomatoes, pureed
1 large Onion
8 flakes of Garlic
1 tblsp Dhania-Jeera powder
1/4 tsp Turmeric powder
handful of Coriander leaves
Salt and Chilli powder to taste
250 gms Curd
50 gms Gramflour or Besan
25 gms mixed finely sliced Nuts (Almonds, raisins, cashewnuts, walnuts and pistachios)
1 tsp grated Ginger
1/4 tsp Garam masala
handful of chopped Coriander leaves
Salt, Lime juice and Chilli powder to taste
1. Grind nuts, ginger and coriander leaves to a paste.
2. Mix with garam masala, salt and lime juice and set aside.
3. Put curd in a clean piece of cloth and tie loosely.
4. Hang the bag for a couple of hours to make all the liquid drip through.
5. Mix salt, curd and gramflour and knead to a smooth mixture.
6. Form the mixture into small balls around the ground paste made earlier.
7. Deep fry the balls to golden colour.
8. Grind onions, garlic and coconut to a paste.
9. Heat 4 tblsp of ghee and fry the paste to a golden colour.
10. Add to the fried paste, spices and tomatoes and cook till ghee separates.
11. Then add 2 cups of water, bring the mixture to a boil, and keep boiling for 5 minutes.
12. Now put in koftas, reduce heat to simmering and boil for 5 more minutes.
13. Garnish with chopped coriander leaves and serve hot.