Yep, koftas are fried then eventually put back into a simmering tomato gravy. The key is to leave the koftas in long enough to soak up some flavor, but not so long that they begin to turn into chewy dumplings.

A tip in case you don't have besan or want to buy it...........at our restaurant in Cambodia we ground lentils in a food processor, then sifted, and this was a perfect besan replacement, and in my opinion, even tastier.