Kheema Malai Kofta

In a large bowl, combine the ground beef, beaten egg, minced green chile peppers, bread crumbs, 1 tablespoon ginger, 2 teaspoons garlic, 1 teaspoon garam masala, and salt. Mix thoroughly until all ingredients are evenly distributed. (5 minutes)

Shape the mixture into smooth, round balls (koftas), approximately the size of limes. Ensure they are firm and well-formed to prevent them from breaking apart during frying. (10 minutes)

Heat 1 1/2 cups of cooking oil in a large, deep skillet or saucepan to 375 degrees F (190 degrees C). Gently place the koftas into the hot oil, ensuring not to overcrowd the pan. (5 minutes)

Fry the koftas until they are golden brown and crispy on all sides, approximately 10 to 15 minutes. Turn them occasionally to ensure even cooking. Remove the fried koftas and place them on a paper towel-lined plate to drain excess oil. (15 minutes)

To prepare the gravy, heat 2 tablespoons of cooking oil in a deep saucepan over medium heat. Add the minced garlic, ginger, Kashmiri red chili powder, garam masala, fennel seed, and salt. Sauté for 1 to 2 minutes until fragrant, being careful not to burn the spices. (2 minutes)

Pour the tomato puree into the saucepan and cook, stirring occasionally, until the tomatoes deepen in color and the mixture thickens slightly, about 10 minutes. (10 minutes)

Add the water and dried fenugreek leaves to the gravy. Stir well to combine. Gently place the fried koftas into the gravy, ensuring they are submerged. (3 minutes)

Simmer the koftas in the gravy until they are thoroughly reheated and have absorbed the flavors of the sauce, approximately 10 minutes. (10 minutes)

Stir in the heavy cream and cook for another 2 to 3 minutes, allowing the cream to meld with the gravy and create a luscious, velvety texture. (3 minutes)

Garnish generously with chopped fresh cilantro before serving. Serve hot with pulao, parathas, or pooris.