in a bowl take enough hot boiling water. place tomatoes, onions and garlic cloves in the hot water.
cover and keep aside for 15 to 20 minutes.
after 15 to 20 minutes, drain all the water. chop the tomatoes, onions and garlic roughly and add them in a mixer or blender jar.
grind or blend to a smooth paste.
heat 4 tablespoons oil in a pan or kadai. keep the flame to a low and then add the tomato-onion-garlic paste. mix very well.
the paste splutters a lot, so cover the pan with a lid keeping some open space at one side.
when the paste stops spluttering, then remove the lid and continue to saute the masala stirring often.
saute till you see oil releasing from the sides.
then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and 1 pinch of asafoetida (hing).
next add salt as per taste. mix very well and saute for a minute.
then add 2.5 cups water or add as required. these koftas absorb the gravy so keep the gravy on thinner side.
mix again very well. simmer on a low to medium flame.
overall simmer kamal kakdi kofta gravy for 12 to 14 minutes or till you see some specks of oil floating on top.
if you plan to serve kamal kakdi koftas immediately,, then add the koftas to the gravy. if not, then add kofta to the gravy just before serving. do note that the gravy or curry has to be hot before you add the kofta. these koftas absorb the gravy, so add them accordingly when you serve.
mix very well.
then add ¼ teaspoon garam masala powder and 2 to 3 tablespoons chopped coriander leaves and then switch off the flame. at this step you can also add 2 tablespoons milk or cream.
alternatively while serving kamal kakdi koftas you can garnish with some cream or milk.
mix again. if the kofta absorbs all the gravy then you can add some hot water and thin the gravy.
serve kamal kakdi kofta gravy with phulkas or chapatis.