PREPARATION

1. In a mixing bowl, add 170 grams boiled mashed potatoes, 30 grams fenugreek leaves, 1/4 teaspoon ginger garlic paste, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon carom seeds and mix it well.
2. Add 100 grams gram flour, 100 grams corn flour, 1/2 teaspoon salt and mix it well.
3. Add 1/2 teaspoon oil and mix it well to make a dough.
4. Take some mixture in your hands and shape it into a ball.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper and keep aside.
7. Heat 20 milliliters oil in a skillet, add 1/2 teaspoon cumin, 1/8 teaspoon asafoetida and stir well.
8. Add 2 teaspoons garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.
9. Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 1 teaspoon green chili, 70 grams tomato and mix it well.
11. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, 1/2 teaspoon garam masala and mix it well.
13. Then, add 300 milliliters water and mix it well.
14. Bring it to a boil.
15. Now, add the fried koftas in it and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 tablespoon dry fenugreek leaves and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with fresh cream and coriander.
21. Serve hot.