Blend together minced meat, salt, cinnamon, egg whites and gram flour. Make small balls. Heat oil in a pot and fry onion till golden brown. Spread on newspaper till crisp. Crush with hands and put in pot. Lightly fry ginger/garlic paste in it. Add red chilies, coriander, tomatoes and cashews and fry. When gravy is ready, add a cup of water and allow cooking. Bring to boil and add koftas. Hold the pot and gently move from side to side. Add hot spices. Add cream and remove from flame. Garnish with fresh coriander leaves and serve Kandhari Koftay with hot naan or roti.