In a medium bowl combine everything listed under ‘Meatballs’ except the oil. Mix everything well.

Lightly apply some oil on a large plate. Using a tablespoon, scoop out the mixture and lay it on the plate. Repeat until the mixture is over.

Then rub some oil on the hands and shape the meat mixture to form round meatballs.

Heat some cooking oil in a large skillet or frying pan on medium heat. Place the meatballs without touching each other, cook them for 3 min.

Flip them and continue cooking for another 3 mins or until the pink color goes away on the outside. Take them out and keep them aside.

In the same pan heat the remaining oil/ghee. Then add garlic cloves, ginger pieces and diced onion. Cook them until golden brown for about 2-3 mins.

Now add diced tomatoes, raw cashews and cook them until they soften for about 4-5 min.

Let the mixture cool down slightly and blend it in the blender with some water to get a smooth consistency.

Add back pureed mixture to the pan and add more water if necessary. Bring the mixture to a boil and season with salt and garam masala. Simmer the sauce with the lid on for 5 min.

Add the meatballs to the sauce and bring to a boil. Turn off the heat and keep it covered until it is time to serve.

Garnish with fresh cilantro or dried fenugreek leaves (kasuri methi) and serve warm.