Grind all your whole spices to a fine powder. Add your cashew nuts and grind down to a fine powder.
Take a food processor and add your mince along with the whole spice and cashew powder, salt and gram flour. Add the coriander leaves and mix well. Pour into a bowl and pop in the fridge for 30 minutes.
Grease your palms with oil and make lime-sized balls with the mince. These will be your kofta meatballs.
To make the gravy, heat a drizzle of oil in a pan and add the chillies and chopped onions. Fry until the onions are golden brown. Add your ginger and garlic paste and fry for 5-6 minutes.
Add the tomato puree and 1 cup of water. Cook for a further 4 minutes.
Add the Greek yoghurt 1 tbsp. at a time, stirring constantly. Add the Rajah Achari Gosht Masala, salt and ground turmeric. Stir well.
Add the kofta meatballs and cook on a medium-low flame. Simmer until the meatballs are cooked all the way through.