Mix together keema, ginger paste, garlic paste, salt, black pepper powder and garam masala powder. Divide into six equal portions.
Take one portion of the keema mixture in your hand and spread it slightly. Keep one boiled egg in the center and bring in the edges and roll it so that the entire egg is covered with the keema mixture.
Roll it in refined flour and keep it aside. Similarly prepare the remaining eggs. Heat sufficient oil in kadai and deep-fry keema balls on low heat for ten minutes or till they turn golden brown.
Drain and place on an absorbent paper. Lightly roast caraway seeds, green cardamoms, cloves, cinnamon and mace.
Cool and grind to a powder. For gravy heat oil in kadai, add bay leaves. Sauté for a minute, then add ginger and garlic. Sauté till golden.
Add boiled onion paste and sauté till golden brown. Add the spice powder and mix well. Add two cups of water and salt, bring it to a boil.
Simmer for five minutes. Just before serving add koftas.