This is a Pakistani and North Indian-Muslim recipe, but there is no Pakistani label in cuisine type (kyon jee ?!?!). This is a heavy duty, real deal recipe. No yellow turmeric curry powders or sour cream here. The dish is perfumed with garam masala and the meatballs should turn out luxuriously tender. Eat with plain basmati rice or with naan.
If you do not regularly cook desi (subcontinental) food and don’t have typical desi ingredients in the home, you will have to go for a trip to your Indo-Pak grocer to pick up a few things. Namely ground poppy seed powder (khas khas powder), which is an optional ingredient, a good quality garam masala, a box of Shan brand Qorma masala (it is an authentic and widely used Pakistani spice mix, highly reputable, and far from the yellow curry powders), and a packet of chickpea flour a.k.a gram flour (besan). If you like heat, I would also recommend that you invest in a desi type of chili powder. Lastly, you should only use real yoghurt (Greek type), which you can also get at the desi grocery.
The recipe’s ingredients are broken into two parts: koftay (meatballs) and saalan (wet gravy).