Grind together the ginger and onion.

Whisk it with the besan, egg, salt, chilli powder and peppercorns.

Now add the minced meat. Fry a small pinch of the final mixture to check the seasoning.

Once it is adjusted, make round balls of the mixture of about 1 and 1/2 inches in diameter. Place it on a parchment sheet. Cover and refrigerate.

In a heavy saucepan, put in the oil. Add the onion and saute until it turns golden. Now add the powders like cumin, chilli, paprika, turmeric.

Continue to saute this on a medium flame. Then put in the tomatoes and increase the heat to medium-high. Continue to stir vigorously.

Now add the water, remove the pot from the stove, and cool.

Transfer the sauce to the blender; blend until smooth.

Return the sauce to the pot, add the yoghurt and salt, and keep stirring until combined well.

Now, place the meatballs in the gravy and cover with more boiling water with just enough to cover the meatballs.

Bring the mixture to a low boil, reduce the heat, cover the pot and simmer for at least 20 to 25 minutes.

Gently turn over each meatball. Replace the lid and simmer for another 20 minutes.

Taste, add salt and serve hot after sprinkling a little fresh coriander.

Serve on the side with basmati rice or naan.