Ingredients:

• For the koftas:
• 1 – medium sized Kaddu
• 2 – onions, grated
• 1 tsp – finely chopped
• Ginger
• 1 tsp – finely chopped Garlic
• 3 – chilli, finely chopped
• 3 tbsp – chopped fresh coriander
• 3 tbsp – besan
• Salt to taste
• 1/2 tsp – chaat masala (optional)
• Vegetable oil for frying
• For the gravy:
• 3 – Onions chopped
• 2 – Tomatoes
• 1 tsp – Ginger Garlic paste
• 1/2 tsp – Haldi
• 2 tsp – Dhania powder
• 1/2 tsp – chilli powder
• 1 tsp – cumin powder
• 1 tsp – kitchen king masala
• 10-15 – Almonds
• 1 tbsp – fresh Cream
• 1- 2 – cup Milk
• 2 tbsp – fresh chopped coriander

Method:

1. Soak the almonds overnight or at least 3-4 hours and grind it to a smooth paste using a few drops of water or milk.
2. Grate the kaddu and sprinkle some salt over it.
3. Squeeze it and drain the water and keep it aside.
4. Do the same with 2 onions.
5. Drain the water and keep it aside.
6. Add the rest of the ingredients to make a mixture from it.
7. If you find it too hard, water your hands and knead it to make it soft, and if its too sticky, add a little more besan, it should become like a regular roti batter.
8. Heat a pan or kadai on high flame with 1-2 cups of oil till its just under smoking.
9. Reduce the flame to medium.
10. Drop a small ball of the batter into the oil, if it surfaces up immediately, the oil is ready.
11. Make small balls of the batter and drop them into the oil about 5-6 at a time.
12. Fry till golden brown.
13. Set koftas aside over a tissue.
14. For the gravy:
15. Grind the onions and tomatoes seperately to a paste.
16. Heat a pan, add the 2 tbspn of oil, add the cumin seeds to it, once they start spluttering, dd the onion paste and the ginger garlic paste.
17. Cook for 5-7 mins on medium-high until the onions turn golden brown.
18. Add the spices and cook for onother minute.
19. Now add the tomato puree and let it cook and it darkens in color a little.
20. At this stage, add the almond paste, you will notice it lightens in color immediately and gives a very rich color.
21. Once this mixture is totally cooked and starts leaving oil from the sides, add the milk to make it a little dilute (the gravy should not be very thick as the koftas would soak the water).
22. The gravy is ready.
23. Add koftas just before you want to serve it, and cook through gently for another minute or two.
24. Serve with hot chapattis.

Recipe courtesy of shilpa