Kache Kofte (Version II) (Chicken Dumplings in a rich spicy gravy)

I seem to have a love affair with this particular kind of dish. This is my second post on it. Find the first one here. I love Koftas (Dumplings), but lately trying to stay away from the traditional recipes that call for deep frying of the koftas. The USP of this dish is that you can have your dumplings and eat it too…guilt free! See what I did there?!? ;D
Anywho… Let’s get on with it without further ado…
Recipe courtesy Sailus Food.

Ingredients
250 gms minced meat (I used chicken)
2 tsps ginger/garlic paste
3 green chilies chopped finely
1 bunch fresh cilantro
2 tbsp fresh mint leaves, finely chopped.
1/2 tsp turmeric powder
1 tbsp red chili powder
2 ½ tbsp oil
2 tbsp grated dry coconut
2 ½ tbsps poppy seeds
2 onions cubed roughly
4 tbsp yogurt
1 tsp garam masala powder (Indian spice mix)
Salt to taste
Lemon juice (optional)

Koftas (Dumplings)
Put minced meat in a medium sized bowl.
Add half of the chopped green chilies, half of the garam-masala powder, salt, turmeric powder, 1 tsp ginger garlic paste and half of the cilantro and mint.
Mix well with hand to blend all the ingredients. Wet hands and make small lemon sized dumplings. Set aside on a plate and refrigerate till you will need them later.
TIP: Since you cannot taste the chicken mixture to check for seasoning, I take a tsp of it and pan fry it with a teeny bit of oil. Adjust seasoning accordingly. Do this step before you make the dumplings…..well obviously!

Gravy
Heat a pan and add the dried coconut and sauté for a few minutes, then add the poppy seeds and sauté for another 2 minutes. Do not burn! Remove. Cool. Grind to a fine powder.
Wipe the pan and add a tbsp. of oil and add the cubed onions and sauté till golden brown.
Remove from fire and keep aside to cool.
Grind to make a fine paste. Mix in the ground powder and keep aside.
Heat 1 tbsp. oil in a cooking vessel and add the ground paste and cook till it turns brown. Add the remaining ginger/garlic paste, green chilies, red chili powder, salt and yogurt and combine well.
Add 2 cups of water and let it come to a boil. Reduce heat and cook for 3-4 minutes.
Add the dumplings to the gravy and cook them covered on low flame for 20 minutes.
Add garam-masala powder, the remaining chopped coriander and mint leaves. Cook for another 10 minutes on low flame.
Turn off heat, add lemon juice (if using) and combine.
Serve hot with rice or any kind of Indian bread. I served this with pan fried kulchas.

Optional: You can top off dish with whipping cream and a tsp of kasuri methi (dried fenugreek leaves) towards the end for a richer dish.