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1
Mix together all of the ingredients for the kofta and bind together like dough. Set aside.
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2
Grind together the almonds, cashews, 1 cup of water, and the onion. Set aside.
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3
Heat the ghee in a large non-stick pan and add the cumin seeds, asafoetida, ginger, garlic and chillies. Saute for a couple of minutes, then add the tomato puree and ground almond and cashew paste. Cook this until oil emerges at the surface.
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4
Add the cumin and coriander powder, fennel powder, honey, cardamom powder and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander if you wish.
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5
Roll the kofta into oval shapes making sure there aren't any cracks in them and using a little oil to stop it from sticking to your hands.
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6
Heat enough oil in a pan to deep fry the kofta.
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7
Roll the kofta in a little cornflour and dust any excess away.
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8
Fry the kofta on a medium heat until they are a very light golden colour and drain on kitchen paper.
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9
Assemble the dish just before serving by gently mixing the kofta with the sauce. You can make this ahead of time by keeping the kofta and sauce separate until you are ready to serve.
