Kofta Curry

Great simmer sauce for meatballs.

4 cloves garlic

1" piece ginger2 onions 
3 green chillis chopped finely or red pepper flakes
1/2 bunch cilantro
1 tbsp fresh mint leaves
½ tsp turmeric

cinnamon

cardamom seed

coriander seed2 1/2 tbsp oil
2 tbsp coconut flakes
2 ½ tbsps poppy seeds
4 tbsp yogurt or 1 can coconut milk
1/2 tsp garam masala

lemon juicesalt to taste

1.  In a food processor, puree the onions, garlic, and ginger.  

2. Heat a tablespoon of oil in a pan and add the dried coconut and sauté for a few minutes, then add the poppy seeds and sauté further for another 2 minutes.  Add another tbsp of oil and add the onions puree and fry until they turn golden brown. 

3. Add the red chilli flakes, salt, spices and yogurt (or coconut milk) and combine well. Add 2 cups of water and let it come to a boil. Reduce heat and cook for 3-4 minutes.

4. Add the koftas to the gravy and cook them covered on low flame for 20 minutes.

5. Add garam masala powder, the chopped cilantro and mint leaves. Cook for another 10 minutes on low flame.

6. Turn off heat, add lemon juice and combine.

7. Serve hot with rotis or white steamed rice.