In a wide based skillet, fry onion paste for 3 minutes until onion water dries and you see oil on sides.
Add all spices and fry for 1 minute until fragrant.
Now, add ¼ cup water and mix. Add kofta balls one by one in skillet. Cover and cook for 7-10 minutes on low heat. To mix, hold skillet with napkins and shake. (Do not mix with spoon until color of kofta completely changes to whitish.)
Mix yogurt, cream, coconut milk and milk in bowl and pour over kofta. Mix slowly and carefully. Cook for another 7-10 minutes on low flame so until a little oil rises on side of pan.
Add milk and water to thin gravy to desired consistency and bring curry to boil again.
Garnish with butter and pepper powder.