Step 1

First cook the potato. In a small pot, cover the cut potato with water and bring to a boil. Once boiling, reduce to a simmer and cook for 8-10 minutes, or until soft when pierced with a fork. Drain the water and mash the potatoes. Set aside.

Step 2

Meanwhile, heat a large skillet or heavy bottomed pot over medium heat. Add the tablespoon of oil and the cumin seed and coriander seed. Heat for one minute, or until fragrant and toasty. Be careful not to burn. Add the garlic and stir for about 30 seconds before adding the chopped kale. Cook the kale until it is wilted and bright green, around 3-5 minutes.

Step 3

Transfer the kale to a food processor and process until the kale is finely chopped. Add the chickpea flour, tomato paste, and salt and process to combine. Transfer to a bowl and mix in the mashed potatoes.

Step 4

Shape walnut sized (1 tbsp) kofta footballs with the mixture. Use damp hands to prevent sticking. This makes ~25 kofta balls.

Step 5

To fry the kofta: cover the bottom of a skillet with oil and cook over medium heat. When the oil has heated add the kofta in batches, cooking 3-5 minutes, turning as necessary, until a rich golden brown on all sides.

Step 6

To bake the kofta: Place the kofta on a lightly oiled parchment paper, and spray or brush with a little more oil. Bake in a 425 ºF oven for 12 minutes, then turn the kofta and bake an additional 8-10 minutes until nice and golden (they won't get as dark as if fried).

Step 7

Whisk the chickpea flour, yogurt, turmeric, and methi in a bowl.

Step 8

In a heavy bottomed pot heat 1 tsp of oil over medium heat. Fry the chili and garlic (and fenugreek seeds if using*) for about 30 seconds to 1 minute until the garlic is lightly golden.

Step 9

Whisk in the yogurt mixture, water, and salt and bring to a low boil. Turn heat to low and simmer partially covered, for 15 minutes, stirring occasionally. Thin with more water if necessary. You should have a thick gravy.

Step 10

Add lemon juice, taste, and adjust seasonings if necessary.

Step 11

Heat the oil and spices in a small pot over medium heat. Once hot, let it steep for one minute, then remove from the heat.

Step 12

Add the kofta to the kadhi sauce, and drizzle the chili oil over the finished dish. Serve with basmati rice.