Kathal Kofta Curry

Ingredients 

• 300 grams raw jackfruit (kathal), cut into 1 inch pieces and boiled
• 1 large potato, boiled and peeled
• 1/2 inch ginger, finely chopped
• 1-2 green chillies, chopped
• 1 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons raisins
• 2 tablespoons chopped fresh coriander leaves 
• 2 tablespoons gram flour (besan)
• 1/2 lemon
• Oil for deep-frying

For the curry

• 2 tablespoons oil
• 1 large onion, finely chopped
• 1 tablespoons ginger-garlic paste
• 2 cups fresh tomato puree
• Salt to taste
• 2 tablespoons paneer masala
• 1/4 cup yogurt
• 1/4 teaspoon dried fenugreek leaves (kasoori methi) powder
• 1 1/2 tablespoons fresh cream  + for drizzling
•  Micro greens for garnish

Method

1. To make kofte heat sufficient oil in a kadai. Take jackfruit in a large bowl, mash and add the potato. Add ginger, green chillies, garam masala powder, salt, raisins, coriander leaves and besan. Squeeze the juice of ½ lemon into the bowl and mix everything well. Take small equal portions of the mixture and shape each into a ball. .Slide them into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper and set aside.
2. To make the gravy, heat oil in a deep pan. Add onion, mix well and sautetill golden brown. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smells disappear. Add fresh tomato puree and mix well. Saute till oil separates.
3. Add salt and Paneer Masala and mix well. Add yogurt, mix well and sauté for 1-2 minutes.
4. Add 1 cup water and mix. Cover and cook for 5-7 minutes.
5. Add the fried koftas and mix. Add kasuri methi powder and fresh cream and mix. Take the pan off the heat.
6. Transfer into a serving plate, drizzle fresh cream generously and garnish with micro greens. Serve hot.