Amount
Ingredient
Preparation





---

Koftas



250
grams
besan

(chickpea flour)



1/2
teaspoon
cumin seeds





1 1/2
tablespoons
ghee

melted, or oil



1
teaspoon
pomegranate seeds

crushed



2
large
onions





1
x
alubhukharas

or dry plums





---

Curry



1
large
onion





4
cloves
garlic





2
tablespoons
ghee

or oil



2
large
tomatoes

blanched, diced



1
teaspoon
garam masala





1
x
coriander leaves

handful



1/2
teaspoon
turmeric





1
x
salt

to taste



1
x
chili powder

to taste

 Koftas: Mix together besan, salt, chili powder, ghee (or oil), pomegranate and cumin seeds.

Grind onions to a very fine paste and add to besan mixture.

Knead dough; it will be very stiff.  Roll dough into balls the size of small lemons, encasing a whole alubhukhara inside each portion.

Deep fry koftas until golden brown; drain and set aside.

Prepare curry sauce: Grind onion and garlic to a paste.

Heat ghee and fry onion and garlic paste until golden brown.

Add spices, and cook for another minute, then add tomatoes and cook until ghee (or oil) begins to rise to the surface.

Add 1 cup water, then cook until mixture is almost dry.

Using a wooden spoon, mash mixture to a paste.

Add 2 more cups of water, bring to a boil.  Add koftas to sauce and simmer over low heat another 5 minutes or so.

Garnish with chopped coriander leaves and serve.