Kofta Curry

Put the minced beef in a food processor and pulse for 20 to 30 seconds until fine and slightly sticky. If you have no processor, knead the mince by hand for 3 to 4 minutes.

Add the grated onion (squeeze out excess water first), roasted chana powder, 1 tbsp ginger-garlic paste, chopped green chillies, coriander, garam masala, crushed cumin and 1 tsp salt. Mix and knead well until the mixture holds together.

Rest the mixture for 10 minutes, then wet your hands and shape into 18 to 20 walnut-sized balls. Smooth each ball so there are no cracks.

Blend the chopped tomatoes to a smooth purée and set aside. Whisk the yogurt until completely smooth so it does not split later.

Heat the oil in a wide pot over medium heat. Add the whole cumin and black cardamom, and let them sizzle for 20 seconds until fragrant.

Add the sliced onions and fry for 8 to 10 minutes, stirring often, until deep golden brown. Add the remaining ginger-garlic paste and cook for 1 minute until the raw smell goes.

Add the tomato purée, chilli powder, coriander powder, turmeric and 1.5 tsp salt. Cook for 8 to 10 minutes, stirring occasionally, until the oil separates at the edges of the masala.

Lower the heat and stir in the yogurt a spoonful at a time, stirring constantly. Cook for 3 to 4 minutes until it is fully absorbed and the oil shows again.

Pour in the hot water and bring to a gentle simmer. Taste and adjust salt.

Slide the koftas into the simmering gravy one at a time, spacing them out. Do not stir for the first 5 minutes; cover and cook on low heat so they set firmly.

Gently stir by shaking the pot or turning the koftas with a spoon. Cover and simmer for another 15 minutes until the koftas are cooked through (72°C inside for beef mince) and the gravy is thick and glossy with oil on top.

Sprinkle over the garam masala, slit green chillies, coriander and ginger strips. Cover and rest for 5 minutes before serving.