Nargisi Kofta Curry

Create the Gravy Base

• In a separate heavy-bottomed pan, heat 3 tbsp of ghee over medium heat.
• Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they release their aroma.
• Add the puréed onion and cook, stirring frequently, for 10-12 minutes until it turns light golden brown and the moisture evaporates.
• Add the remaining 1 tbsp of ginger-garlic paste and sauté for another 1-2 minutes until the raw smell is gone.

Develop the Masala

• Stir in the tomato purée. Cook for 7-8 minutes, until the mixture thickens and you see ghee separating from the sides of the masala.
• Add the powdered spices: coriander powder, Kashmiri red chilli powder, and 0.5 tsp turmeric powder. Sauté for 1-2 minutes until fragrant.
• Reduce the heat to the lowest setting. Add the whisked curd, a tablespoon at a time, stirring continuously and vigorously to prevent it from splitting. Cook for 3-4 minutes until the curd is well incorporated.
• Add the cashew paste and cook for another 3-4 minutes, stirring constantly, until the gravy thickens and becomes glossy.

Simmer and Finish the Curry

• Pour in 1.5 cups of warm water and add 1.25 tsp of salt. Stir well and bring the gravy to a gentle simmer.
• Crush the kasuri methi between your palms and add it to the gravy, along with the remaining 1 tsp of garam masala. Mix gently.
• Carefully place the fried koftas into the simmering gravy. Spoon some gravy over them.
• Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the koftas to absorb the flavors of the gravy. Avoid stirring too much to prevent the koftas from breaking.
• Turn off the heat. Drizzle with fresh cream and garnish with the remaining 1 tbsp of chopped coriander leaves. Let the curry rest for 10 minutes before serving.