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1
Heat a small saute pan over moderate heat; add the coriander and cumin. While gently shaking the pan, toast until you can begin to smell the spices and the cumin takes on a bit of color. Remove from the pan and reserve.
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2
In a 3-quart heavy-bottomed pot, melt the butter over moderate heat. Add the onions and cook until translucent. Add the garlic and ginger. Cook until you can smell both of these ingredients.
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3
Add the toasted coriander and cumin seeds, cardamom, tomatoes, salt, and pepper. Cook the sauce over low heat for about 30 minutes.
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4
Pass the sauce through a food mill and return it to the cooking pot. Add the cream and bring to a boil, then reduce the heat and cook for 10 minutes. Taste and adjust the salt and pepper.
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5
Heat a small pan and add the garam masala or curry powder. Shake the pan and cook until you can smell the spices. Reserve.
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6
In a saute pan, melt the butter over moderate heat. Add the garlic and ginger and cook until soft, about 5 minutes. Cool.
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7
Preheat oven to 400u00b0F.
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8
Combine the meat, soaked bread crumbs, garlic, ginger, salt, and both peppers. Mix thoroughly. Form the meat mixture into 2-inch balls and place on a racked sheet pan or cookie sheet with sides. Bake until browned, about 20 minutes.
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9
Add the meatballs to the tomato sauce. Bring to a boil. Reduce to a simmer and cook for 5 minutes.
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10
Combine the yogurt, cucumbers, and salt. Adjust salt, add pepper to taste.
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11
Serve the meatballs over basmati rice, topped with a spoonful of raita.
