1. In a food processor take the onion, coriander leaves, green chilies and 3 cloves of garlic. Chop until fine. If you don't have a food processor, chop these ingredients very finely. To this add the minced meat, 1 teaspoon each of salt, red chili powder, chaat masala, garam masala, cumin powder and turmeric and 1 tablespoon of coriander powder.

2. Mix everything well. Make small bite sized balls as shown. This recipe yields around 30 koftas.

3. Heat oil in a pan. Fry these koftas till golden brown on a medium flame. Remove on a paper towel to drain excess oil. Set aside.

4. In a mixer make a paste of the cashews soaked in water for at least 30 minutes and the tomatoes. In the same oil that you fried the koftas, add minced garlic and fry till it begins to brown. Remove some oil if it is extra before this step. I like to use the same oil because of all the rich flavors of the meat that it has.

5. Add in the remaining 1 teaspoon of cumin powder. Then add in the cashew tomato paste. Add 1 cup water.

6. Add the remaining 1/2 teaspoon of turmeric and the kashmiri chili powder.

7. Add the salt and sugar as well. Add in the cream. Mix well, let the mixture come to a boil. Stir frequently to prevent the mixture from sticking to the bottom.

8. Add in the kasuri methi. When the mixture is boiling, turn the flame to a simmer and add in the koftas.

9. Mix gently. Let the curry come to a boil. Serve hot with naan or chapati.