• In a bowl, combine the minced meat with half of the chopped onion, half of the yogurt, coriander, and 2 tablespoons of Milan kofta masala.
• Mix well until all the ingredients are evenly distributed. Knead the mixture until it becomes a smooth dough. Shape the meat mixture into about 40 small round meatballs.
• Shape the meat mixture into small balls.
• Heat a large frying pan over medium heat and add oil/ghee.
• Fry the remaining chopped onions until they turn golden.
• Add garlic, the rest of the yogurt, and Milan kofta masala and cook until they are softened and fragrant.
• Stir for a few minutes, then add 2-3 glasses of water and bring to a boil.
• Add the meatballs to the curry and reduce the heat.
• Cook until the meatballs become tender, which usually takes around 20-30 minutes.
• Avoid stirring them with a spoon.
• Garnish with chopped cilantro and serve hot with rice or roti.

Tip:

• To prevent the koftas from sticking to your hands, lightly grease your palms with oil or ghee before forming them.