In a chopper or a mixer, take 4 slices of bread (torn), 6 pieces of green chilies (broken in half), 8 cloves garlic (deskinned, whole), 1 piece of ginger (1-inch size, peeled, diced roughly), and a fistful of coriander leaves. Grind them coarsely.

Now, take 500 grams of minced mutton in a mixing bowl and add the spicy bread crumbs to it. Also, add ½ tsp of garam masala powder, 1 tbsp of fresh cream, and 1 tsp of salt. Mix them all very nicely. Then, add 2 pieces of onions (medium-sized, finely chopped, juice squeezed out). Mix it nicely.

Make the kofta balls and keep them on a plate aside for some time to set properly.

In the meantime, heat an adequate amount of cooking oil in a frying pan on a medium flame. When the oil is hot, put the kofta balls in it carefully. Flip and fry them until they turn nicely crispy and brown. Remove them on a plate and keep them aside.

To make the gravy, take 1 cup of yogurt (dahi), 12 pieces of cashew nuts, and 2 tbsp of melon seeds (char magaj) in a grinder, make a smooth free-flowing paste, and keep it aside.

Now, in a grinder take 1 piece of ginger (2-inch size, peeled, diced roughly), 12 cloves of garlic (deskinned, whole), 5 pieces of green chilies (whole), a fistful of coriander leaves, 20 pieces of mint leaves, ¼ cup of water, and 1 piece of onion (medium size, sliced roughly). Grind them into a fine green paste.

Now, heat ¼ cup of cooking oil in a kadai or any deep-bottom utensil on a medium flame. When the oil is hot, put 4 pieces of green cardamoms, 4 pieces of cloves, and 1 piece of cinnamon (1-inch stick). Stir and fry them for about 30 seconds.

Then, add the green paste and the white paste you had made earlier along with 1 tsp of white pepper powder, ½ tsp of garam masala powder, 1 tsp of cumin seeds powder, 1 tsp of chaat masala powder, 1 tsp of salt and mix everything nicely. Cover and cook it for a minute on a low flame for 5 to 6 minutes.

After 6 minutes, remove the cover and add the fried kofta balls to it. Mix them with the gravy nicely. Cover it again and cook on a medium flame for about 10 minutes.

Finally, after 10 minutes of cooking, add ¼ cup of fresh cream and 1 tbsp of fenugreek leaves (dry, crushed) to it. Mix nicely and let it come to one boil. Switch off the flame of your gas stove.

To add a smoky flavor, place a small stainless-steel container with burning charcoal and a teaspoon of cooking oil or ghee in it and cover the kadai. Leave it for 10 minutes. After 10 minutes, remove the cover and take out the bowl of charcoal carefully.

Your tasty and spicy homemade mutton malai kofta curry is now ready to enjoy. Take it out in a serving bowl and serve it hot with any Indian bread or rice dishes.