For stuffing, take a bowl and add chopped cashew nuts, chopped raisins, chopped coriander, grated ginger, chopped green chilies and cumin seeds. Mix the stuffing mixture well.

Take a potato ball and flatten it. Then place some stuffing in the center of the potato mixture. Bring the edges of the potato mixture together and seal the stuffing. Smoothen the stuffed potato ball and place it in a plate. Similarly, stuff all the potato balls and keep them in the plate. Take a plate and place a paper napkin on the plate. Now the oil is hot enough, so add the kofta balls to the hot oil carefully. Do not touch the balls for 2 minutes. After 2 minutes carefully stir the koftas and fry them on low to medium heat. Fry the koftas till they are golden brown in color. Drain the fried koftas from oil and place them on the paper napkin to drain excess oil. Similarly fry all the koftas and keep them aside.

Making Gravy:

Heat a pan and add oil to it. When the oil is hot add cumin seeds and asafoetida. Fry the seasoning and add the ground paste and mix well. Add turmeric powder, coriander powder, red chili powder and garam masala powder and mix well. Add water to get the right consistency and add salt. Mix well and cover the pan. Cook on low flame for 5 minutes. After 5 minutes, remove the lid and add cream or low fat cream. Mix well and add some chopped coriander leaves. Mix again and transfer the gravy to a flat serving dish.

Serve:

Add the koftas to the gravy just before serving. When you are about to serve heat the gravy. Place the gravy bowl in a microwave oven and cook on high power for 2 minutes. Now add the koftas to the hot gravy. Turn the koftas with a spoon to coat them with gravy. Add some cream on the koftas and garnish with chopped coriander leaves. Serve hot with roti, naan, rice or any fried rice.

Points to Remember:

Keep all the ingredients ready before preparing this dish. Follow the step by step procedure shown in the movie clip for easily preparing this dish.

The chopped raisins give a great taste while eating the koftas.

Add some water to onion and cook in a microwave oven on high power for 3 minutes to get boiled onion. Similarly mark the tomatoes with a knife and then microwave on high power for 3 minutes to get boiled tomatoes.

For easy handling strain the soaked poppy seeds and cashew nuts in a tea strainer.

For binding the koftas, maida may be used in place of corn flour. But the koftas made by adding maida will be too soft and also get deep brown color when fried—if tried to remove them from oil when they are golden in color they will be undercooked from inside. If more maida is used to bind then the koftas will be doughy and rubbery. Koftas made with corn flour will give a crispy texture at the same time they will be soft to touch.

Koftas will be delicate to handle while stuffing—but the pain taken to stuff the koftas is worth it for its great taste. Similar is the case while frying the koftas. After dropping the koftas in oil do not touch them for 2 minutes. After 2 minutes it will be easier to turn them gently. Fry on low to medium flame to get even color on the koftas.

Grind the paste finely for smooth texture of the gravy.

Those who are not calorie conscious may add cream to the recipe for rich taste. I have used low fat cream which is light on stomach without compromising on the taste of the dish.

Add the koftas to the gravy just before serving otherwise the koftas absorb all the moisture of the gravy and gets mixed up.

Serve hot and get the praises of your dear ones.