Yogurt Kofta Curry

• 150 ml Natural Yogurt
• 75 grams Flour
• 2 tbsp Chopped Fresh Coriander Leaves
• 6 Green Chillies, Finely Chopped
• 1 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 Onion, Chopped
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 2 Green Chllies
• 1 tsp Chopped Fresh Coriander Leaves
• 1/4 tsp Tumeric
• 1 can (250 g) Tomato Sauce
• 250 ml (1 Cup) Water
• 50 grams (3.5 Tbsp) Butter
• 5 tbsp Milk
• 2 tbsp Half and Half
• 1/2 tsp Sugar

1. Mix all the ingredients for the koftas to make a thick batter.
2. Heat the oil for deep frying.
3. Drop spoonfuls of the kofta mixture into the hot oil, then fry until golden brown.
4. Drain carefully on absorbent kitchen paper.
5. Grind all the paste ingredients to make the paste.
6. Melt the butter in a saucepan.
7. Add the baste and cook for 3-4 minutes, stirring frequently to prevent sticking to the pan.
8. Stir in the tomato sauce, milk, salt and water.
9. Bring to the boil and boil stadily for 10 minutes.
10. Stir the half and half into the sauce and add the sufar.
11. Add the koftas just before serving.

natural yogurt, flour, fresh coriander leaves, green chillies, cumin, coriander seeds, cumin, onion, garlic, ginger paste, green chllies, fresh coriander leaves, tumeric, tomato sauce, water, butter, milk, sugar

Taken from cookpad.com/us/recipes/361562-yogurt-kofta-curry (may not work)