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1
Combine all the ingredients for the meatballs in a bowl thoroughly. I find it easiest to do this with my hands. Once mixed, shape the balls into walnut sized balls and set aside.
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2
Thinly slice the onion into half moons and then cut those pieces in half. Heat 1 tablespoon of the ghee in a large skillet and saute the onions over moderate heat until they turn golden brown. This should take 7-10 minutes. Once the are done, remove them to a plate and set aside.
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3
Heat the remaining 2 tablespoons of ghee in a large saucepan over moderate heat. Add the cumin seeds, ginger and garlic and saute for about a minute.
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4
Add the turmeric, chili flakes, coriander, cardamom, and mix well. Add the tomato puree and salt and mix well. Cook until the ghee starts to pool and separate from the tomato - about 5-7 minutes.
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5
Gently add the meatballs into the saucepan and cover with half the browned onions. Cover the pot and cook for 10 minutes over low heat.
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6
While the meatballs are cooking, make your cauliflower rice. Put the florets in your food processor and pulse 20-25 times until the cauliflower is in small rice sized pieces. Don't overdo it! You don't want mush.
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7
Once the meatballs have cooked for ten minutes, add the chaat masala and garam masala and give the pot a stir. Add the water and stir again.
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8
Cover the meatballs with the cauliflower rice. On top of the rice, sprinkle the remaining browned onions, cashews and berries. Cover and cook for 15 minutes until the rice is meltingly tender.
