2 cups of boiled sweet potatoes

1/4 cup freshly chopped fenugreek leaves
¼ cup of gram flour
1 teaspoon cumin powder
1 teaspoon red chilli powder
Salt to taste

Method for koftas
Preheat oven to 200 C.

Mix all the ingredients and divide into 10 round portions/balls.

Place the balls in a baking tray and into the oven. Bake for about 30 minutes or until you see the kofta balls have begun to brown/golden. Prick the kofta with a toothpick to check if it comes out cooked and not raw. Turn the oven off and let the kofta's sit aside until the gravy is ready.

For the Gravy
1 teaspoon minced garlic
1 teaspoon chopped ginger
2 cups of freshly pureed tomatoes
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/4 teaspoon cardamom powder
1 teaspoon garam masala powder
2 teaspoons dried fenugreek leaves
1 tablespoons cream
1 tablespoon sugar/honey
2 tablespoons chopped coriander
2 tablespoons vegetable/sunflower oil
Salt to taste

Method
Heat oil in a pan; add the  ginger, garlic and saute them on low heat until they release their aroma. 

Add the tomato puree, turmeric powder, garam masala powder, chilli powder, dried frenugreek leaves coriander powder and simmer for about 5 minutes.

Add cream, sugar, 1 cup of water and salt to taste and simmer for another 5 minutes.

Since these are baked kofta's they tend to absorb more gravy.Add the baked kofta's to the gravy just before you are ready to serve and simmer them for about 5 minutes on medium heat. Add more water if you feel they gravy is too thick for you. Garnish with fresh coriander leaves

Enjoy the kofta’s with hot phulka’s or any Indian bread of your choice.

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