They 'steam' really well in the gravy bebo.. the masala also penetrates into the kofta's.
Hmm I think I am adding too much water then.
Oh I got that Jalpari. Why not add alu bukhara paste instead of tomatoes. They would add just khata meetha sa taste. Let me try and tell you.
Finegirl, no I havent any idea about how Zakir made it :)
Yes right. U try and take a pic
Its not all that difficult to handle meatballs without frying, if u make sure that the keema u used was drained. In addition, use a binding agent like and egg or roasted gram flour and they will never break while cooking.
If you fry them the protein comes-together and that makes it diff for the masala to penetrate thru! The key is to add the meatballs when the gravy is bubbling.. and then cover and cook them over a slow flame.