Kafka'S Koftas - cooking recipe

Ingredients

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

Preparation

~~~ FOR KOFTA ~~~ Mash all the boiled vegetables. Mix ginger paste, pepper, flour and salt in well.
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.
Heat oil on high.
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.
Cook the remaining koftas in batches and drain on paper towels.
~~~ FOR GRAVY ~~~ Heat oil in pan.
Fry bay leaves for 30 seconds.
Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
Add the tomatoes and saute for about 3 minutes.
Add garam masala, red chilli powder, turmeric, ground coriander and salt to the mixture and heat for about 3-4 minutes on medium.
Add enough water to the mixture to make a thick gravy.
Bring the gravy to gentle boil, then reduce the heat and cover, allowing to cook for 4-5 minutes.
Add half of the cream (2 tablespoons) and stir to blend with gravy.
~~~ TO FINISH ~~~ 5-10 minutes prior to serving, add kofta balls to gravy. Heat on medium to 2-3 minutes.
Garnish with the remaining cream and finely chopped coriander leaves.