• Omit this step to use heavy cream or coconut cream. If you are using nuts or seeds, soak them in half cup boiling hot water. While the curry simmers, drain the water and grind with ¼ cup water (adjust as required) to a smooth thick cream.

Make the Curry

• Heat oil/ghee in a kadai or deep pot and add the whole spices - shahi jeera, cloves, green and black cardamoms. When they begin to sizzle, add onions and saute for 10 minutes on a medium heat. Do not burn.
• Turn down the flame to low and continue to saute until deep golden/ brown but not burnt. It takes me another 4 minutes.
• Pour 3 tablespoons of water and deglaze. Saute until the onions look jammy, for another 3 mins.
• Stir in the ginger garlic and green chilies. Saute on a medium heat for another minute or 2, until aromatic.
• Stir in all the ground spices, followed by tomato puree. Mix and cook down until thick, for about 3 to 4 mins.
• Lower the flame and stir in a tablespoon of the cooked masala in the whisked yogurt and mix well. Pour it into the pan and cook until it blends well with the rest of the ingredients.
• Saute this masala for another 3 mins and pour water. Bring to a rolling boil and simmer for 5 mins.

Make Kofta

• Pulse or mince, onion, ginger, garlic, green chili (optional), mint and coriander leaves until slightly coarse. Don’t overdo to the extent they release too much moisture. I use a food processor or a onion chopper, you may do it on a board and transfer to a bowl.
• Mix or pulse it together with meat, ground spices, egg and salt, until well mixed and comes together. (if using ground meat (not keema/mince), use your hands to mix all the ingredients, you don't need a processor)
• Stir in the flour/bread crumbs and oil. Mix just until combined. Do not process or overwork here. Grease your hands generously and divide to 12 equal portions. Roll to kofta/ balls.
• Option 1 - Heat ¼ to ½ cup oil in a deep pan, until hot enough to fry. Slide the koftas and fry them for 6 to 7 mins, in 2 batches. Remove to a plate.
• Option 2 - Preheat your air fryer for 2 mins at the highest heat. Spray the basket with oil and place the kofta in the basket. Brush them with oil. Air fry at 380 F/190 C for 10 to 12 mins, as per your preference. Shake the basket, halfway through.

How to make Kofta Curry

• You should have your curry cooked down for at least 5 to 7 mins before you proceed. Reduce the flame to low and add the hot koftas to the simmering curry. Mix gently, cover and cook for 25 mins on a low heat, stirring at 5 to 7 mins interval.
• Stir in 2 to 3 tablespoons almond cream/ khus khus paste and let simmer for another 3 to 4 mins, or until thick enough. (You may use the entire amount or lesser cream as per your preference)
• Taste test and adjust salt. For heat you may add more black pepper. Garnish with coriander leaves.