Peel and grate 500 grams of raw papaya. Squeeze out the excess water and keep it aside.
In a mixing bowl, combine the grated papaya, 100 grams of gram flour (besan), 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, salt to taste, and 1 tablespoon of chopped coriander leaves. Mix well to form a dough-like consistency.
Shape the mixture into small round kofta balls and set them aside.
Heat oil in a deep frying pan and deep fry the kofta balls until they turn golden brown. Remove them from the oil and place them on a paper towel to drain excess oil.
In another pan, heat 2 tablespoons of oil and add 1 teaspoon of cumin seeds. Once they start to crackle, add 1 finely chopped onion and sauté until golden brown.
Add 1 teaspoon of ginger-garlic paste and cook for 2 minutes. Then, add 2 finely chopped tomatoes and cook until they turn soft and mushy.
Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Cook for 2-3 minutes until the spices are well-blended.
Add 1 cup of water and bring the mixture to a boil. Lower the heat and let it simmer for 5 minutes.
Gently add the fried kofta balls to the gravy and cook for another 5 minutes.
Finally, add 1/4 cup of fresh cream and mix gently. Garnish with chopped coriander leaves and serve hot with roti or rice.