Ingredients
· 300 g chickpeas, boiled
· 400 g frozen kofta balls
· ½ cup tomato puree
· 1½ cup chopped onion
· 2 tablespoons ginger garlic paste
· 3-4 green chillies
· 2 teaspoons red chilli powder
· ½ teaspoon all-spice powder
· ½ teaspoon turmeric powder
· Salt to taste
· 1 teaspoon cumin seeds
· 1 teaspoon cumin powder
· 1½ teaspoon coriander powder
· ½ cup yogurt
Method
To make the gravy, heat oil in a skillet and add cumin seeds, ginger garlic paste, sauté it and then add onion and cook it for about two minutes. Add the tomato puree and cook for two more minutes. Now add salt, red chilli powder, turmeric powder, cumin powder, coriander powder, some water (if needed), mix well and let it cook for five minutes. The gravy is somewhat ready, now add the green chillies, yogurt and cook it for about two minutes. Then, add the boiled chickpeas and one cup of hot water. Let it cook for six-eight minutes on medium low heat. Cook the prepared kofta balls in a frying pan as per the instructions on the pack. Let them cook for about five minutes on medium low flame. Garnish with fresh coriander leaves when ready. Serve piping hot with naan and salad.
