Mix together the mince, salt to taste, fennel powder, mint powder and ginger powder. Shape into marble sized balls. Keep aside.
Boil 2 cups of water along with a pinch of salt, bay leaf and cloves. Drop in the prepared koftas and simmer, covered for till 15-20 minutes.
Whisk the buttermilk, coriander-cumin powder, cardamom powder, ghee, garlic juice & salt to taste. Transfer to a pan & simmer on low flame for 4-5 minutes.
Add the cooked koftas along with the water in which it was simmered. Continue to cook further for a couple of minutes.
When done, add mint-coriander leaves & switch off the flame.
Serve with Kashmiri pulao, some helping of Biryani or any Indian
fried flat bread.
