Hard boil the eggs. Remove the shell and keep aside. Grind the ginger and garlic to a paste. Roast the cumin, poppy seeds, cloves, cardamoms lightly on a griddle. Slice one onion fine and fry to a golden brown. Grind to a smooth paste with the curd. Grind the remaining onions and masalas separately.
Mix half the ginger garlic paste and half the ground masalas to the mince meat. Mix in the gram flour, salt, pepper and mix well. Divide the mince mix into 4 equal parts. Place one egg in one portion of the keema and shape to cover the egg completely. Deep fry the koftas and set aside.
Heat the ghee, add the onion paste, ginger garlic paste, red chili powder, remaining ground masalas and salt. Fry till oil separates from the masala. Add the curds, cashew paste and sauté again over low flame till well cooked and the ghee separates from the masala. Add the kewra jal and remove. Remove in a shallow dish. Halve the koftas lengthways and place on a bed of masala and serve hot.
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