2. Remove to a bowl and then add the breadcrumbs, whisked egg and red chilli flakes. mix well with a spatula and knead with hand.

3. Now, grease your palm and take out small portions to form the meatballs / koftas. roll it in your palms to make smooth & round in shape.

4. Arrange them side by side on a plate and keep in freezer for around 30 mins.

5. For fried onion paste, slice the onions and then fry till golden. remove and blend into a smooth paste by adding 2 tbsp curd/yogurt.

6. Also make cashew paste of 6 cashews. first grind into a powder and then add water to make a smooth paste.

7. You can use readymade tomato purée and if not available, also blend 2 small red tomatoes into a purée.

8. Chop coriander leaves for garnish and set aside.

9. Take a pan and heat oil for shallow frying the meatballs (koftas).

10. Add the meatballs side by side to not crowd the pan and fry them for 6-7 mins on medium heat (reduce to low heat few times) till uniformly brown. fry in batches.

11. For the gravy, heat oil in a wok/kadai and add the whole spices. once it splutters, add the ginger garlic paste and fry on low heat for 2 mins.

12. Now add the brown onion paste, mix and fry on low heat for 2 mins. add the tomato purée, mix and fry on low heat for another 2 mins.

13. Add all spice powders other than garam masala powder and 1/2 tsp (or to taste) salt, give a mix and cook on low heat for 2-3 mins till oil separates.

14. Now add 250 ml water, garam masala powder, mix and cook on low heat for 2-3 mins till oil separates.

15. Add the fried koftas(meatballs), mix and cover & cook on low heat for 10 mins. remove the lid, add the cashew paste, mix and again cover & cook for 5 mins till oil separates and the meatballs are cooked.

16. Garnish with chopped coriander leaves.