In a large mixing bowl, combine the ground beef, grated onion, egg, panko bread crumbs (or chickpea flour), chopped cilantro, mint, and ginger garlic paste. Mix thoroughly for about 3-4 minutes, then shape into 16 meatballs.

Preheat the broiler to high and broil the meatballs for 3-5 minutes on each side until browned.

In a large pot, heat olive oil over medium heat. Sauté the chopped onions for 5-7 minutes until golden and fragrant.

Add ginger garlic paste and cook for 2 minutes. Stir in spices and toast for another 2 minutes.

Incorporate crushed tomatoes and cook for 5-7 minutes until sauce thickens.

Reduce heat to low and stir in yogurt and fenugreek leaves, then add water and simmer for 20 minutes.

Carefully add koftas to the sauce and simmer for an additional 10-15 minutes.

Serve over rice or with naan.