In a heavy pot heat half of the oil and add cumin seeds, let them splutter. Add in the garlic and fry for a few seconds. Tip in the onion and saute for 5 minutes till it is golden.
Add in the chilli, ginger and tomatoes. Continue to saute for another 5 minutes. Let the mixture cool slightly, then make a fine paste.
In the same pot, heat rest of the oil. Add in the whole spices and let them splutter. Add in the fine paste, mix well. Add in all the salt, spice powders except garam masala and fry for 5 minutes.
Add some water if the paste starts burning. Now add the milk whilst stirring the gravy so it doesn't separate. Keep it on a low flame and simmer it for 5 minutes.
Just before serving, tip in the koftas and bring it to a gentle simmer. Make sure the koftas are hot before you add them to the gravy, that way you don't have to simmer them long in the gravy.
Garnish with fresh coriander and serve hot with parathas.