- Methi leaves finely chopped and washed : 1 cup
- Green chillies finely chopped : 1 tbsp
- Besan / Bengal gram flour : 3/4th Cup
- Salt to taste
- Turmeric powder : 1 tsp
- Red chilli powder : 1/2 tsp – optional
- Refined oil for frying
- Tomato medium size : 2 nos
- Grated ginger : 1 tsp
- Cashew nut : 4 pcs
- Green chilli : 1-2 nos or to taste
- Cinnamon stick : 1/2″
- Green cardamom : 4nos.
- Bay leaf : 1 pcs. 3-2″
- Cumin seeds : 1 tsp or powder 1tsp
- coriander seeds : 1/2 tsp or powder
- Refined oil : 1 tbs
- Water : 3-4 cups
Kofta / dumpling
- Mix all ingredients for kofta.
- Add about 1/2 cup water. If required add more but consistency of batter shall be thick enough, so that the balls when fried in oil do not disintegrate.
- Heat oil in a thick bottom cooking pot / wok / kadai
- Make about 1″ balls and fry in oil.
- Koftas shall be deep fried in low to medium heat, slightly hard and keep aside.
Preparation : Gravy
- Prepare paste all ingredients for gravy.
- Heat oil
- Put the mixture in oil & saute in low flame.
- When oil disintegrates from the paste pour water.
- Bring it to boil, say about 3cups.
- Pour over the koftas.
- Let koftas absorb the gravy , it is ready for serving.
Serving: 4 persons – about 16-18nos koftas
- Batter shall be slightly lesser consistency than dough for chapatti to make koftas crispy yet soft.
- Koftas absorb lot of water, after pouring the gravy over koftas, if required pour some more hot water and salt to taste.
- After pouring gravy over koftas, if they tend to become soggy, immediately remove them, & when gravy comes to room temperature dip them.
- Koftas always taste better if served after 6-7 hours of cooking.
- Dry koftas can be served as accompaniment with rice and daal or as snacks.
- Gravy recipe is a general one.
Cooking time : About 1/2 hour.