In a large mixing bowl, combine the ground beef, grated onion, egg, panko breadcrumbs, chopped cilantro, and your chosen spices. Use your hands to mix everything thoroughly until well combined. Shape the mixture into 16 equal meatballs, about 1.5 inches in diameter.

Preheat your broiler, then set the meatballs aside on a plate.

Line a baking sheet with parchment paper and arrange the beef koftas on it, ensuring there is space between each ball. Broil the meatballs for 3-5 minutes on each side until browned and cooked through.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown and translucent.

Stir in the ginger garlic paste and cook for an additional 2 minutes. Then, mix in the remaining spices, and cook for another 2 minutes to toast them slightly.

Add the tomato paste and crushed tomatoes to the pot, along with 1 cup of water. Stir well to combine and bring to a simmer.

Allow it to cook for approximately 10-15 minutes, which will help the flavors meld beautifully.

Lower the heat and carefully stir in the whipped yogurt and fenugreek leaves. Let the sauce simmer for another 20 minutes on low heat.

Once the sauce is ready, gently add your broiled koftas into the pot, ensuring they're well coated. Season the curry with salt and pepper to taste.

Simmer for another 10-15 minutes, allowing the meatballs to soak up the flavors of the sauce.

When ready to serve, ladle the beef meatball curry into bowls and garnish with chopped cilantro.

Serve alongside steamed basmati rice or warm naan.