Cottage Cheese Koftas (dumplings) in Spicy tomato curry

Last night, we felt like eating something rich, yet light. And I thought of making koftas, loosely translated these are dumplings.

Serving size: Serves 3 people
Can be served with flat bread, or rice

For the koftas
Fresh cottage cheese - 75 gms, crumbled
2 Large potatoes, boiled and mashed
Salt to taste
3-4 Cardamoms
Garam Masala
2 tablespoons Gram Flour (used for binding the koftas, so they don't break while frying)

For the curry
1 red onion, finely chopped
4 large tomatoes, pureed
1 inch ginger, grated
Salt to taste
1/2 tsp red chili powder (red paprika is a good substitute, I like it as it is not as hot)
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 bay leaf
1/2 tsp cinnamon powder

For garnishing - Fresh, chopped coriander leaves

First mix all the contents of the koftas, and make 15 equal balls. Heat oil in a fryer, and deep fry the koftas till they are light brown. Remove and drain oil on a paper towel.

For the curry, heat 2 tablespoon oil and add the bay leaf. Add the finely chopped onion and grated ginger, and cook till the onions are golden. Add tomato puree, and the rest of the spices, and cook till the oil seems to be separating from the gravy. Add water and simmer.

Since the koftas are soft, add them to the hot gravy 15 minutes before serving, and close the lid and let them sit. Garnish with fresh chopped coriander leaves before serving.