FOR GRAVY:
Heat up oil and ghee to pan.
Add Star anise, cardamom, cloves, cinnamon sticks, dry red chilies, bay leaves and black paper to it and sauté it for 30 seconds.
Now add fennel seeds, cumin seeds, Crushed coriander seeds and sesame seeds to it and let it sauté for another 30 second.
Add crushed ginger, garlic and green chilies to it and again sauté it for a while.
Add chopped onion to it and sauté it for 2minutes or until golden brown.
Add chopped tomato it and sauté it for 2minutes.
Now add red chili powder, kitchenking masala, salt, coriander powder, turmeric powder, garam masala, chat masala and kasturi methi to it and mix it well.
Add spinach puree to it and mix it well.
After it start to bubbling, add yogurt and nutmeg powder to it and again mix it and let it cook with cover pot for next 5-7 minutes.
Off the stove after it’s done.
FOR MAKING KOFTAS:
Peel potatoes and mash it well.
Now add all the ingredient mention as above to potatoes except cornstarch and oil.
Mix everything well and roll small koftas out of it.
It should be in 1 & ½ inch diameter.
You can give any shape to it as you like.
After you done with kofta dumplings roll it into cornstarch and dust access cornstarch from koftas.
Now side by side, heat up oil for frying.
After oil is proper hot add koftas to it and fry it until golden brown color from both the sides.
It will take around 2-3 minutes on medium flame.
Take it out on paper towel.
SERVING METHOD:
Take gravy into one bowl.
Put koftas on top and garnish it with cream or yogurt.
Serve it hot with any Indian bread.
TIPS:
Assemble kofta and curry only when you ready to have it.
By that your koftas will not soak gravy and your gravy will not be dry.
