Kafka'S Koftas

1. 1

   ~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.

2. 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. 3

   Heat oil on high.

4. 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. 5

   Cook the remaining koftas in batches and drain on paper towels.

6. 6

   ~~~ FOR GRAVY ~~~ Heat oil in pan.

7. 7

   Fry bay leaves for 30 seconds.

8. 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. 9

   Add the tomatoes and saute for about 3 minutes.

10. 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. 11

    Add enough water to the mixture to make a thick gravy.

12. 12

    Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.

13. 13

    Add half of the cream (2 tablespoons) and stir to blend with gravy.

14. 14

    ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.

15. 15

    Garnish with the remaining cream and finely chopped coriander leaves.

* Per serving · 4 servings · Values may vary.