Heat oil and butter over medium heat. Add assafoetida and fry for 30 seconds. Stir in the blended tomatoes and the remaining seasonings. Raise the heat and bring to boil, then reduce the heat and simmer for 1 hour remove bay leaves.
Combine all ingredients in a ball. Roll mixture into balls 1 inch in diameter.
Heat oil/ ghee in wok or saucepan. Place as many balls in the ghee as possible, leaving enough room for them to float comfortably. Fry over medium heat for 10 minutes, until the Kofta is a rich golden brown.
Drain and place in tomato sauce, serve with rice.
