Combine all the ingredients in a bowl and mix well.
Divide the mixture into 16 equal portions and shape them into round koftas and microwave on high for a few seconds or steam in a steamer for 10 to 15 minutes.
Keep aside.
For the curry
Boil a vesselful of water and add the tomatoes to it.
Remove after a few minutes, peel and blend in a mixer to a smooth purée. Keep aside.
Dry roast the red chillies and coriander seeds and grind them coarsely. Keep aside.
Heat the oil in a non-stick kadhai, add the green chillies and ginger-garlic paste and sauté on a medium flame for 30 seconds.
Add the prepared tomato purée,3/4 cup of water, sugar and salt, mix well and bring to boil.
Add the chilli powder, coriander powder and cornflour-milk mixture and boil for few more minutes.
Add the prepared koftas to the curry and simmer for 5 to 10 minutes.