In nonstick pan heat oil, splutter cumin seeds and add turmeric powder.
Stir in onions and add few broken cashew pieces, ginger paste, garlic paste, red chili powder to taste, salt to taste, garam masala to taste and water as needed.
Cook with lid until onions are done.
Blend with a hand blender, then add tomato puree and let it cook with cover for about 15 minutes.
Add cream and bay leaves and stir on low heat.
SERVING
Garnish the gravy with chopped coriander leaves and place the koftas into it.
Serve with parathas, naan or rotis.
Notes
Gravy can be made ahead of time and refrigerate well for up to 4 days or freeze for up to 3 months.