Grate or mince the carrot70 grams, capsicum85 grams, potato75 grams, cauliflower115 grams and green peas¹⁄₃ cup in a food processor, food chopper or with a grater.

Make a coarse mince of the vegetables from ↑Step 1.

Take the vegetable mixture from ↑Step 2 in a bowl.

Add the grated processed cheese¹⁄₄ cup to the vegetable mixture from ↑Step 3.

Add [ADDITION] the kashmiri chilli powder¹⁄₄ teaspoon, coriander powder¹⁄₄ teaspoon, garam masala¹⁄₄ teaspoon, black pepper powder¹⁄₄ teaspoon, besan¹⁄₂ cup and saltto taste to the kofta mixture1 batch.

Mix the mixture from ↑Step 5 very well.

If the mixture from ↑Step 6 appears too light and watery, add more besan¹⁄₂ cup.

Check the taste of the mixture from ↑Step 7 and add more kashmiri chilli powder¹⁄₄ teaspoon, coriander powder¹⁄₄ teaspoon, garam masala¹⁄₄ teaspoon, black pepper powder¹⁄₄ teaspoon and saltto taste if required.

Make small to medium sized balls from the mixture from ↑Step 8.

Heat the oilas required for deep frying in a pan.

Add a small tiny piece of the kofta balls1 batch to the oilas required and check if it breaks in oil.

If the piece from ↑Step 11 breaks or bursts in oil, return to the mixture from Kofta1 batch Seasoning#4 and add more Kofta1 batch Seasoning:besan.

If the piece from ↑Step 11 does not break, keep the flame to medium and gently slide the kofta balls1 batch into the hot oilas required.

Turn the kofta balls1 batch from ↑Step 13 only when.

Turn over the kofta balls1 batch from ↑Step 14 a couple of times garam masala¹⁄₄ teaspoon and fry till they are crisp and golden.

Remove the fried kofta from ↑Step 15 with a slotted spoon and place them on kitchen paper towels.

Take the cashews12 in a food processor, chopper or blender/grinder jar.

Add the water3 tablespoons to the cashews12.

Grind the mixture from ↑Step 18 to a smooth paste.

Remove the cashew paste from ↑Step 19 and keep aside.

Take the onions180 grams, green chilli1, garlic5 grams and ginger5 grams in a processor, chopper or grinder.

Grind the mixture from ↑Step 21 without adding any water to a semi-fine or smooth paste.

Keep the onion paste from ↑Step 22 aside.

Take the tomatoes125 grams in a processor, chopper or grinder.

Grind the tomatoes125 grams without adding any water to a semi-fine or smooth puree.

Remove the tomato puree from ↑Step 25 and keep aside.

Heat the oil or ghee3 tablespoons in a pan or thick bottomed kadai.

Add the tej patta1, cinnamon1 inch, green cardamoms2, black cardamom1 and mace2 single strands to the hot oil or ghee3 tablespoons.

Sauté the spices from ↑Step 28 for a few seconds till they splutter.

Add the onion paste1 batch to the curry base from Curry1 batch Base#3.

Mix and sauté the onion paste1 batch from ↑Step 30 on a low to medium flame, stirring often.

Sauté till the onion paste1 batch from ↑Step 31 turns golden.

Add the tomato puree1 batch and mix very well.

Add the cashew paste1 batch.

Mix again and sauté the masala from ↑Step 34 for 2 to 3 minutes on a low to medium flame, stirring often.

Add the turmeric powder¹⁄₄ teaspoon and kashmiri chilli powder¹⁄₂ teaspoon and mix very well.

Keep the flame to low and add the curd3 tablespoons.

Stir briskly and quickly while adding the curd3 tablespoons, then mix very well.

Sauté the masala from ↑Step 38 till oil or ghee releases from the sides.

Add the water1 ¹⁄₂ cups to the masala from Curry1 batch Gravy#10.

Season the gravy from ↑Step 40 with saltto taste.

Bring the gravy from ↑Step 41 to a simmer on low to medium flame for 6 to 7 minutes.

Add the garam masala¹⁄₄ teaspoon, crushed kasuri methi¹⁄₄ teaspoon and low fat cream2 tablespoons to the gravy from ↑Step 42.

Mix the gravy from ↑Step 43 very well.

Switch off the flame and add the chopped coriander leaves1 tablespoon.

Mix the gravy from ↑Step 45 again.

Take the curry1 batch in a serving bowl or dish.

Place the fried veggie kofta1 batch on the curry1 batch.

Garnish with chopped coriander leaves, low fat cream1 tablespoon and paneer1–2 tablespoons.

Serve the kofta curry from ↑Step 49 with roti, naan or jeera rice.