Ingredients:

• For Kofta:
• 300 g – Curd
• 2 – Green chillies
• 1 tsp – chopped Ginger
• 1 tsp – Raisins
• 6 – cashews
• 1 tbsp – fresh coriander
• 1/2 tsp – salt
• For the batter:
• 1 cup – gram flour
• 1/2 tsp – chilli powder
• 1/3 tsp – salt
• A pinch of asafetida
• For Gravy:
• 3 – Tomatoes
• 8 – Cashew nuts
• 1 tbsp – hung Curd
• 1.5 tsp – Ginger chilli paste
• 1 tsp – Kashmiri chilli powder
• 1/2 tsp – Garam Masala
• 1 tsp – coriander powder
• 1/3 tsp – kasoori Methi
• 1/2 tsp – Turmeric
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Sugar
• 1/2 tsp – salt
• 3 tbsp – oil
• 1 tbsp – fresh coriander

Method:

1. Tie curd in a muslin cloth and hang for at least 8 hours to drain the water completely.
2. Take the hung curd (approx 1.5 cup) in a bowl and then add all the spices and nuts.
3. Grease your palms and make small balls from the mixture.
4. If having difficulty in making balls then add 2 tsp semolina, mix and wait for 5 minutes then make balls.
5. Take gram flour in a bowl and add salt, 1/2 tsp chilli powder and pinch of turmeric then add just enough water and mix and make a medium thick batter (like you make for pakoras).
6. Dip the balls in gram flour batter and deep fry in hot oil till golden in colour.
7. Heat oil in a pan add cumin seed and ginger chilli paste, saute for a while.
8. Add tomato puree and all the spices and fry till oil separates from the mixture.
9. Add 2.5 cup water and 1 tbsp of hung curd and simmer for 5-8 minutes.
10. Arrange koftas in the serving dish and pour boiling gravy on it. Wait for 5 minutes.
11. Garnish with fresh coriander, chilli oil and serve.
12. Serving suggestions-serve with roti, poori and rice.
13. Recipe courtesy: Maayeka