(Vegetarians simply leave out the chicken)
1 kg tomatoes
1 cup boneless chicken roughly minced
1 cup cottage cheese diced small
2 big potatoes, boiled and mashed
1 cup cooked peas
1/2 cup roughly chopped cheddar
1 big onion finely chopped
1/2 cup coriander leaves
3 green chillies chopped
salt and pepper. chilli powder , cumin powder,
1/4 teaspoon garam masala powder
1/4 teaspoon cardamom/nutmeg powder
2 teaspoons liquid organic jaggery
2 eggs lightly beaten
1 tablespoon oil
2 tablespoons fresh cream
For the tomato gravy
Wash the tomatoes and place in a covered glass dish to microwave with about 1/2 a cup of water for about 10 minutes. Cool and puree in a mixie and strain.
In the oil fry about 2 teaspoons of finely chopped onion. Add the tomato puree
salt, pepper (1/4 teaspoon), 1 teaspoon cumin powder, 1 teaspoon red chilli powder, the garam masala powder and the cardamom and nutmeg powder. Allow to simmer on low heat and add the jaggery. While it is simmering prepare the koftas.
For the koftas
Take a deep bowl and add the mashed potato, peas, cottage cheese, (chicken
if using it), chopped cheddar, chopped onion, coriander, green chillies, salt and pepper and mix well. Add two eggs. Vegetarians simply leave out the eggs. Shape into big rough balls and place them in the cooking tomato. Beat the cream lightly and pour over and cover. Allow to simmer for another five minutes and serve.
Alternatively when the tomato is ready pour into a large flat glass dish - layer the koftas and microwave. If you are planning to serve this to your guests - this method will eliminate any risk of the koftas breaking up while trying to transfer them to a serving dish.