Add the rest of the ingredients and mix well and make small balls.
Deep fry till done. Keep aside.
For gravy:
Peel onions and boil with a cup of water for 10 minutes. Drain excess water, cool onions and grind into a fine paste.
Heat oil in a pan. Add boiled onion paste and cook for 5 minutes. Add ginger paste, garlic paste, chopped chilies, coriander powder, turmeric powder and salt. Cook for another 3 minutes.
Add tomato puree and red chili powder and cook for another 10 minutes or till oil separates from the masala.
Mix mawa in 2 cups of water and add to the gravy. Bring it to a boil and simmer for 10 minutes stirring occasionally. Stir in fresh cream and garam masala powder.
Place the koftas in the serving dish and pour the gravy on top.
Serve hot garnished with chopped coriander leaves.
