Kofta Curry

How to Prepare

1. Prepare kofta balls by mixing grated vegetables (bottle gourd, cabbage, carrots) with besan (gram flour), spices (red chili powder, garam masala, salt), and chopped coriander. Shape into small balls.
2. Heat oil in a deep frying pan and fry the kofta balls until golden brown. Set aside on a paper towel to drain excess oil.
3. For the gravy, heat oil in a large pot. Add cumin seeds and let them splutter.
4. Add finely chopped onions and sauté until golden brown.
5. Add ginger-garlic paste and sauté for 2 minutes.
6. Add tomato puree and cook until the mixture releases oil.
7. Add spices (turmeric, red chili powder, coriander powder, garam masala) and salt. Mix well.
8. Add cashew paste and cook for 5 minutes on low heat.
9. Add water to adjust the consistency of the gravy. Bring to a boil.
10. Gently add the fried kofta balls to the gravy and simmer for 10 minutes.
11. Garnish with fresh cream and chopped coriander before serving.