For kofta:

1. Combine all the ingredients except oil.
2. Make small balls from the mixture.
3. Heat oil and deep fry the koftas till golden brown. Keep aside.
4. Drain excess oil by placing the koftas in a kitchen towel.

For gravy:

1. Take oil in a pan.
2. Add onion and fry till the onion turns light brown in colour.
3. Add ginger-garlic paste and fry till the raw smell is gone.
4. Add chopped tomato and saute till it turns mushy.
5. Add cumin powder, coriander powder, red chilly powder, poppy seeds powder, garam masala and salt.
6. Mix the ingredients well.
7. Switch off the stove.
8. Let the contents cool.
9. Once cooled, grind to a fine paste with little water.
10. Transfer this to a pan and then add milk and cashew paste.
11. Now, add the cooked chickpeas.
12. Let the contents cook on a medium flame.
13. Switch off the stove when the gravy is thick enough.
14. Add koftas and serve immediately.

Recipe courtesy: Nithu's Kitchen