Kofta Curry

In a large mixing bowl, combine the ground meat with finely chopped onion, minced garlic, grated ginger, green chili (if using), cumin powder, coriander powder, garam masala, salt, black pepper, and all-purpose flour. Mix well until all ingredients are evenly incorporated.

Shape the mixture into small meatballs (koftas), about 1 inch in diameter. Place them on a plate.

Heat 2 tablespoons of oil in a deep frying pan over medium heat. Fry the koftas in batches, turning occasionally, until browned and cooked through, about 6-8 minutes. Remove them with a slotted spoon and set aside on paper towels to drain excess oil.

In the same pan, add the remaining 2 tablespoons of oil. Add finely chopped onion and sauté until golden brown, about 5 minutes.

Add minced garlic and ginger, sauté for 1 minute until fragrant.

Pour in the canned tomato puree, stirring well. Cook the mixture on medium heat for 10 minutes until the oil starts to separate from the masala.

Add water to the pan and bring to a gentle simmer.

Add the fried koftas carefully to the curry sauce. Simmer for 10 minutes on low heat so the flavors meld.

Lower the heat and stir in the heavy cream. Heat through but do not boil. Adjust salt to taste.

Garnish with freshly chopped cilantro before serving.