| 1. | To make meat balls: Grind ginger, garlic and green chillies into a paste. |
| 2. | Heat oil in the Bowl on medium-high heat for about 2 minutes. Add onion and fry till golden brown. Remove and drain onions, leaving oil in the Bowl. Keep aside the Bowl with oil. |
| 3. | Mix ginger paste, onions and all other ingredients. With wet hands, make 20 balls 3 cm in diameter. Keep covered. |
| 4. | To make gravy: Grind onions into a paste. |
| 5. | Grind ginger and garlic into a paste. |
| 6. | Heat the Bowl with oil on medium-high heat for about 2 minutes. Add bay leaves, cardamoms and cinnamon. Stir for a few seconds. Add onion paste and fry till golden brown. Add ginger-garlic paste. Stir for a few seconds. Add all other ingredients except water and garam masala powder. Stir fry till oil shows separately (about 3 minutes). Add water. Bring to boil. |
| 7. | Add balls one by one in a single layer. |
| 8. | Reduce heat to medium. Cook till balls are firm (about 10 minutes), gently shaking the Bowl occasionally to baste balls with gravy. |
| 9. | Reduce heat to low. Cover and simmer till balls are tender (about 35 minutes). |
| 10. | Sprinkle garam masala powder. Serve hot. |