History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Dry roast cumin seeds, coriander seeds and three whole red chillies and crush them to a powder. Add salt and three tablespoons of chopped coriander to the mince.
Add the roasted and crushed masala and grind together in a blender. Take the mixture out of the blender and keep aside. When cooled, dampen your palms and make round or oval shaped koftas and set aside.
Mix gram flour, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and mix well. Add sour buttermilk and whisk well so that no lumps remain. Add one cup of water to make it thin.
Heat ghee in a deep pan, add asafoetida, remaining red chillies broken and paanch phoron and stir. Add ginger paste and garlic paste and stir. Add quarter cup of water and stir. Cook for two minutes. Add green chillies and stir. Add onion paste and sauté on high heat.
Once the masala is properly sautéed, add one cup of water and then the mince koftas. Cover and cook till the koftas are half done. Add the gram flour mixture and stir. Cook on low heat till the koftas are properly cooked.
Add the remaining coriander leaves and cook till the kadhi thickens. Serve hot.
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