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1
Mix together all the ingredients for the meatballs.
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2
Wet your hands and make small lime-sized balls out of them.
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3
Put them on a baking sheet, cover with plastic wrap and let it sit in the refrigerator for at least 1/2 hour and, at most, 1 day.
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4
Preheat the oven to 400 degrees F. Bake the meatballs for 20 minutes.
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5
You can also deep fry them like koftas are traditionally made or you can boil them directly with the sauce until they are cooked through.
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6
I dont deep fry because, well, my waist doesnt let me do that, and sometimes boiling in the sauce can break the balls if they are not bound properly, so I bake them.
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7
For the sauce, heat oil and ghee in a thick-bottomed pan.
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8
Add onion, ginger and garlic paste and cook them until all the liquid in the paste evaporates.
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9
The whole beauty of curry is in this stage: how well you fry your onion paste.
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10
So cook it slowly over medium heat, stirring frequently.
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11
Once the paste turns golden brown, add cumin powder, salt, turmeric, cayenne pepper and coriander powder.
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12
When you add the dry ingredients, it starts to burn quickly, so stir it all together to mix well.
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13
Add the tomato puree.
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14
Cook the puree until the sauce begins to thicken.
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15
Then add cashew paste and cream, and cook some more.
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16
You will see oil in the edges of the pan.
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17
Then add garam masala and kasuri methi.
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18
Mix it together and throw in all the meatballs (including the drippings in the baking dish).
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19
Turn the heat to low, cover the pan with a lid and let it cook for 6-8 minutes.
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20
I usually let my curry rest for 15-20 minutes after its done and before serving.
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21
My dad says it helps all the spices marry together and the dish tastes better.
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22
Serve with hot naan/roti or rice.
