In a pot/pan, heat the oil and then add the onions. Fry until they are a deep brown, adding the garlic in for the final few minutes.
Transfer the onions and garlic to a food processor and pulse till smooth
Return the onions and garlic to your pot. Now stir the yogurt in. Mix well, and then add all the curry spices. Saute this on high heat till you see the oil begin to separate from the body of the curry
Add approximately 2-3 cups of water. You can vary this amount depending on how much soup (shorba) you like, but I wouldn't recommend going below 2 cups. Bring to a boil
Add in all your meatballs. Turn the heat to a low, cover and cook for 20 minutes. Once or twice during this time, pick up your pot (lid on) and swish the pot around so that the meatballs and shorba can be stirred without being touched. If we use a spoon to do this, we risk breaking the meatballs
Fresh coriander is not used for kofta curries. If you want to garnish your curry with coriander anyway, then go for it! Otherwise, you can garnish your meatballs with a sprinkling of poppy seeds or leave it the way it is. Enjoy!