Kufta Curry Sauce

... Tompa´s absolute most favorite one. Each time I am making kufta (any kind) I always hear him suggesting: "...And we need to have that kofta curry sauce with it..."

You would imagine that I sigh and mumble off to the kitchen, but I actually don't. For some simple reason. This gravy is so easy and quick to make that one cannot complain. Ready in less than 25 minutes, this spicy sauce is all you need to flavor up your kufta balls ;-)

I intended to keep this recipe a secret until I have a good reason to post it.
And then I got two:

1. I got an e-mail from my reader Aparna Krishnan wondering: "...if you can give me a nice easy recipe for a dip? A dip for Zucchini Koftas?" Since it is always my utmost goal to satisfy every recipe request I receive, I was more than ready to publish one.

2. And then, round about the same time, as I read about Grindless Gravies event hosted by Sra of When My Soup Came Alive I knew I just HAD to post this one... She was basically asking for this one.

KOFTA CURRY SAUCE:
(kopta karai)

prep time: 45 minutes
serves : 2

• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1 tsp chopped ginger
• 3 garlic cloves
• 100 ml yoghurt
• 2 tbsp puréed tomatoes
• 1/2 tsp fennel powder
• 1/2 tsp garam masala
• 3 green cardamom
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric
• pinch of salt
• chopped coriander leaves
• 100 ml water

Heat the oil in a wok, fry the cumin seeds, chopped garlic and ginger until it slightly turns color. Lower the heat and slowly, add the yoghurt. Mix well, add the spices (except for the coriander leaves) and salt to taste. Add the water, bring to boil, cover and let simmer over the low heat for 20 - 25 minutes, or until the sauce reduces by half and thickens. Five minutes towards the end, add the chopped coriander leaves.

Add the kofta of your choice, coat with the sauce and let cook for another 5 minutes. Serve hot with rice.