Hung the curd to drain out the water in it for about 4-5 hours.

In a mixing bowl take all the ingredients required to make koftas. The batter must be thick.

Heat the oil in a pan to for deep frying. Drop spoonfuls of the kofta mixture into the hot oil, fry until it turns golden in colour. Drain carefully on absorbent kitchen paper.

Grind the rest of the ingredients to make the puree.

Take oil in a saucepan. Add the prepared puree and cook for 3-4 minutes, stirring frequently to prevent sticking to the pan.

Stir in the tomato sauce, salt and water. Bring to the boil and do rolling boil for 10 minutes.

Stir the half and half into the sauce and addin the sugar and methi. Add the koftas just before serving.

Hung Kurd Koftas are ready to serve,