Ingredients:
2 large Tomatoes, pureed
1 large Onion
8 flakes of Garlic
1/4 Coconut
1 tblsp Dhania-Jeera powder
1/4 tsp Turmeric powder
handful of Coriander leaves
Salt and Chilli powder to taste
For Koftas:
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
Method:
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.
