Kafka'S Koftas

• For Kofta
• 2 cups boiled vegetables (carrot, green peas, bottle gourd, potato, cauliflower)
• 3/4 teaspoon ginger paste (squeeze out any excess moisture)
• 1/2 teaspoon black pepper
• 2 tablespoons flour
• 8 -10 tablespoons vegetable oil
• salt, to taste
• For Gravy
• 4 tablespoons vegetable oil
• 1 cup boiled onion (mashed or chopped into a paste)
• 1 cup finely chopped tomatoes, seeds removed
• 3 -4 bay leaves
• 1 teaspoon ginger paste (squeeze out any excess moisture)
• 1 teaspoon garlic paste
• 1/2 teaspoon green chili paste
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder
• 3/4 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 4 tablespoons heavy cream
• salt, to taste
• coriander leaves, to garnish

1. ~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.
2. Make into small (1-inch diameter) kofta balls. You really don't have to take the time to form these... just drop by spoonfuls into approximate 1-inch balls.
3. Heat oil on high.
4. Reduce heat to medium and test out one kofta ball by frying until golden-to-dark brown, turning to brown the second side as well. You must be very gentle as these are quite fragile. If the kofta in the oil splatters too much, add a little more flour to the remaining kofta mixture and try again.
5. Cook the remaining koftas in batches and drain on paper towels.
6. ~~~ FOR GRAVY ~~~ Heat oil in pan.
7. Fry bay leaves for 30 seconds.
8. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
9. Add the tomatoes and saute for about 3 minutes.
10. Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium.
11. Add enough water to the mixture to make a thick gravy.
12. Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.
13. Add half of the cream (2 tablespoons) and stir to blend with gravy.
14. ~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.
15. Garnish with the remaining cream and finely chopped coriander leaves.

boiled vegetables, ginger paste, black pepper, flour, vegetable oil, salt, vegetable oil, onion, tomatoes, bay leaves, ginger paste, garlic, green chili paste, ground coriander, red chili powder, turmeric powder, garam masala, heavy cream, salt, coriander leaves

Taken from www.food.com/recipe/kafkas-koftas-171505 (may not work)