Figs Koftas - cooking recipe

Ingredients

2 -3 tablespoons ghee or 2 -3 tablespoons oil
1 teaspoon garam masala
2 tablespoons fresh coriander leaves, finely chopped (to garnish)
1/2 cup cream
Koftas
500 g potatoes, boiled and mashed
20 dried figs, chopped
4 tablespoons cornflour
3 green chilies, finely chopped
salt
red chili powder
2 tablespoons fresh coriander leaves, finely chopped
oil, to fry
Gravy - grind this to a paste
4 medium onions, washed,peeled and chopped
2 cloves garlic
1 tablespoon poppy seed, roasted
2 dried red chilies
1 tablespoon coriander seed, roasted
3 tomatoes, washed,peeled and chopped
1 teaspoon dried kasuri methi
salt
1 inch ginger

Preparation

To prepare the koftas, add salt, chilli powder, green chillies, chopped corriander leaves and cornflour to the mashed potatoes in a mixing bowl.
Knead to a smooth dough.
Divide the dough into 20 equal parts.
Take 1 part at a time.
Flatten it on your palm.
Place the fig over it.
Roll the kofta with wet hands into a ball.
Make all koftas in the same way.
Heat oil in a wok.
Dep fry the koftas till golden in colour.
Drain excess oil on clean paper kitchen napkins.
Now prepare the gravy.
Heat ghee or oil in a heavy bottomed pan.
Add the ground paste.
Fry until the ghee or oil separates and floats on top.
Add a little warm water if the gravy is too thick.
Just before serving, add the koftas and garam masala powder.
Simmer on low flame for 3 minutes.
Remove from heat.
Add the cream.
Stir gently.
Garnish with chopped corriander leaves and serve hot.