Add all the above ingredients into a chopper or mixer jar of the grinder and grind to a smooth dough.

Refrigerate the mince mixture for 1 hour. (till then you can prepare the gravy)

Take 2 tbsp of mince mixture in wet hands, and give them the shape of your choice. (round or oval or cylindrical).

Keep the shaped koftas ready, as they will be added directly into the gravy for further cooking.

Mix 1 cup yogurt with 2 tbsp tomato puree.

Make a paste by grinding together: 1/2 cup fried onion, 1/4 cup coconut & cashew nuts.

Heat 5 tbsp or little more cooking oil in a wide saucepan and add the whole spices. Then add 1 tsp shahi jeera and chopped onion. Fry till light golden.

Add 1 tbsp ginger & garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and fry for few seconds.

Then add yogurt & tomato puree mixture, salt and mix well. Cover and cook on low flame for 5 to 10 minutes.

When gravy starts boiling, slowly add koftas one by one without overcrowding the gravy.

Stir slightly by rotating the vessel (do not use spoon or ladle for stirring). Cover and cook on medium to low flame for 5 minutes.

After 5 minutes add the coconut, cashew nuts and fried onion paste along with whole green chilies, lemon juice, and garam masala powder. Stir gently with ladle until everything is well combined.

Cover and cook for another 10 minutes on low flame. (the mince is ground so it cooks really fast)

Garnish with chopped coriander leaves and serve hot with rice.