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  1. Soften the onion, garlic and ginger in the fat over a low heat for 15 minutes or until soft and translucent.
  2. Stir in the madras paste then the tinned chopped tomatoes reserving the Garam Masala for later. Add half the juice of a lemon or lime and then cook over medium heat creating a sauce-like consistency.


  1. Lightly sauté the koftas in a frying pan then add to the gravy to cover.
  2. Cover the pan with a lid or sheet of foil and gently simmer gently for 30 minutes turning occasionally adding the Garam masala 5 minutes from the end of the cooking time.
  3. To finish sir in the fresh tomato dice and a squeeze of lemon or lime juice and simmer for a couple more minutes.
  4. Finally add lots of chopped coriander and serve piping hot.

to serve:

  • Freshly cooked basmati rice scented with saffron or serve with soft roti breads and natural yoghurt spiked with fresh mint.