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1
~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.
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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.
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3
Heat oil on high.
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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.
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5
Cook the remaining koftas in batches and drain on paper towels.
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6
~~~ FOR GRAVY ~~~ Heat oil in pan.
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7
Fry bay leaves for 30 seconds.
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8
Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
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9
Add the tomatoes and saute for about 3 minutes.
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10
Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium.
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11
Add enough water to the mixture to make a thick gravy.
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12
Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.
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13
Add half of the cream (2 tablespoons) and stir to blend with gravy.
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14
~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.
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15
Garnish with the remaining cream and finely chopped coriander leaves.
