In a pot, combine the yogurt and water, then add the dissolved cornstarch and bouillon cube.

Whisk well by hand until smooth.

Shape the kofta into medium-sized balls, place them on a plate, and refrigerate for 15 minutes.

Heat a skillet over the stove and add just a little oil. Let the skillet get hot.

Do not add the kofta before the skillet is hot, or they may fall apart and stick.

Let the kofta cook until they start to change color, shaking the skillet gently to turn them.

Place the yogurt mixture over medium heat, stirring constantly until it starts to boil.

Add the kofta balls and half of the crushed garlic to the yogurt sauce.

Sauté the cilantro and remaining garlic in a little oil, then either add this mixture to the yogurt sauce and let it simmer, or use it as a topping when serving.