• For Kofta-
• Curd-300 gms
• Green chilli-2
• Chopped ginger-1 t.s
• Raisins-1 t.s
• Cashews-6
• Fresh coriander-1tbls
• Salt-1/2 t.s
• For the batter-
• gram flour-1 cup
• chilli powder-1/2 t.s
• salt-1/3 t.s
• asafoetida-a pinch of
• For Gravy-
• Tomato-3
• Cashew nuts-8
• Hung curd-1 tbls
• Ginger chilli paste-1.5 t.s
• Kashmiri chilli powder-1 t.s
• Garam masala-1/2 t.s
• Coriander powder-1 t.s
• Kasoori methi-1/3 t.s
• Turmeric-1/2 t.s
• Cumin seeds-1/2 t.s
• Sugar-1/4 t.s
• Salt-1/2 t.s
• Oil-3 tbls
• Fresh coriander-1 tbls

Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.

Take the hung curd (approx 1.5 cup) in a bowl and then add all the spices and nuts.

Grease your palms and make small balls from the mixture.
If having difficulty in making balls then add 2 t.s semolina,mix and wait for 5 minutes then make balls .

Take gram flour in a bowl and add salt,1/2 t.s chilli powder and pinch of turmeric then add just enough water and mix and make a medium thick batter (like you make for pakoras)

Dip the balls in gram flour batter and deep fry in hot oil till golden in colour.

Heat oil in a pan add cumin seed and ginger chilli paste,saute for a while.

Add tomato puree and all the spices and fry till oil seperates from the mixture.

Add 2.5 cup water and 1 tbls of hung curd and simmer for 5-8 minutes.

Arrange koftas in the seving dish and pour boiling gravy on it.wait for 5 minutes.Garnish with fresh coriander,chilli oil and serve.

by Pak101.com (few years ago!) / 996 views