jalpari, the earlier time I made koftay wasnt with browned onions, maybe that develops the brown colour, and red chillies in good quantity should redden the gravy, if this is what you mean here. Or there can be one more thing: Why not add tomatoes seperately, I mean tomatoe paste after when the dahi is bhunified because dahi might eat up the redness of tomatoes if blended with tomatoes or if tomatoes are put and cooked before the dahi is added. After when the tomatoes are cooked and oil has risen to the surface, the meat balls can be added. Further procedure is then easy no?
