Make the koftas. Combine all kofta ingredients in a large bowl and mix until just combined. Roll into 16 equal-sized meatballs, about the size of a golf ball.

Brown the koftas. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown the meatballs in batches for 2–3 minutes per side until golden. They don't need to be cooked through yet. Set aside.

Build the sauce. In the same pan, add remaining oil and sauté the onion over medium heat for 5–6 minutes until soft and golden. Add garlic and ginger, cooking for another minute.

Spice it up. Add all the dry spices and stir for 30 seconds to bloom them in the oil.

Add the tomatoes. Pour in the crushed tomatoes, stir well, and let the sauce simmer for 10 minutes until it thickens slightly.

Simmer the koftas. Nestle the browned meatballs into the sauce, cover, and cook on low heat for 15 minutes.

Finish with cream. Stir in the heavy cream, taste for seasoning, and simmer uncovered for 3–4 more minutes.

Garnish with fresh cilantro and serve hot.