1- 1 medium-large lachchay wala piyaaz, just cos aliyish begged
2- light golden brown enough???
3-Add one tbsp of ginger/garlic mix, fry for a bit and add 1 large tomato sliced in wedges. Now add your masalas, I like to keep it simple so I just used the regular ones. 1 tbsp salt, 1 tbsp red chilli powder, 1 tbsp corriander powder, 1 tbsp curry powder and 1/4 tsp tumeric.
4- Mix all the above and cook on medium high for a few mins so ur masalas r cooked. Turn heat to medium and cook till tomatoes soften and masalas becomes a little mushy.
5- for the kebabs take about 250 gms of minced meat. Add your masalas. I added red chilli podwer, salt, a bit of chinese salt, crushed corriander seeds, some garam masala, a dash of ajwain and about 2 tbsps of desiccated coconut. Also add one small-medium onion ground with about 4 mirchi wali green pepper, the hot ones not mild ones.
6-Mix it all up and make your kebabs.
8- Fry them so they are not fully cooked but almost cooked.
9- Now in your bhoona huwa masala add 1/2 cup of tomato sauce and yoghurt each. Mix it up and cook for about 5-10 mins.
10- Add the kebabs to your masala and cook for a couple of mins on medium heat, reduce the heat to simmer, cover and let it sit for 10 mins.
Your kebab masala is ready…
11- Then you find out that you will be having 4 extra people for iftaari so you repeat the entire damn procedure and make another batch 
mix them up at the end.
Abey kyoo marwane pe tula hai.
Plus kofta could be nargisi , Oh man I love Sajany’s mom ! I tell ya that ! 