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Add all the kofte ingredients to a food processor and blend until the mixture is smooth and well combined.
Shape into small meatballs and fry for 2–3 minutes per side until lightly golden. Set aside.
Roast the coconut, poppy seeds, peanuts, sliced onion, almonds, and cashews until fragrant. Let cool slightly.
Blend the roasted ingredients with the yogurt until smooth. Set aside.
Heat oil in a pan and add the shah zeera, cardamom, cloves, and cinnamon.
Add the ginger garlic paste, salt, turmeric, and red chilli powder. Cook for 1–2 minutes.
Add the sliced onion and cook until softened and translucent.
Add the prepared masala and roast on low heat, stirring frequently.
Add water as needed, cover, and cook on low heat for about 20 minutes, stirring occasionally, until the oil separates.
Add the fried kofte, cilantro, mint, and garam masala.
Adjust the salt and consistency, simmer for a few more minutes, and serve hot.