Ingredients

• For Koftas:
• 3/4 cup - Evaporated Milk
• 1/4 cup - Mashed Potato
• 1 cup - Mashed Banana
• 3 tbsp - Soya bean nuggets, soaked in water for 15 mins and squeezed dry
• 3 tbsp - Sago
• 30 - Dried lotus seeds, chopped
• 15 - Cashewnuts, finely chopped
• 15 - Almonds, finely chopped
• 5 tbsp - Sesame seeds
• 1/4 cup - Flour
• Salt and freshly ground black pepper to taste
• Oil for shallow frying
• For the Gravy:
• 1/4 cup - Oil
• 2 tsp - Cumin seeds
• 1/4 cup - Finely chopped onions
• Salt to taste
• 1.5 tsp - Chilli powder
• 1.5 tsp - Turmeric powder
• 2 tbsp - powdered Cashewnuts
• 2 tbsp - Powdered almonds
• 1.5 cups - Peeled and chopped tomatoes
• 1/4 cup - water
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How to Make Dry Fruit Kofta

• Combine evaporated milk, potato, banana, soya nuggets, sago, lotus seeds, cashewnuts, almonds, sesame seeds, flour, salt and pepper.
• Make firm dough, adding more flour if needed.
• Divide dough into 12 portions and shape into smooth balls.
• In a frying pan, heat oil for shallow frying. Fry the koftas, few at a time, on medium low heat, till golden brown. Keep aside.
• Heat 1/4 cup oil in a pan. Add cumin seeds. Fry till seeds start to splutter.
• Add onions. Cook on low heat for 7 minutes or till onions are golden brown, stirring continuously.
• Add salt, chilli powder, turmeric powder, cashewnuts, almonds, and tomatoes.  Stir.  Cook on medium low heat for 5 mins, stirring continuously.
• Add water. Bring gravy to a boil.
• Simmer covered on low heat for 5 mins.
• Add remaining evaporated milk, stir.
• Gently place koftas in the gravy. Remove from heat.
• Serve immediately with papads, mint raita and parathas.
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