For koftas, steam pressure cook the vegetable for 2 whistles on medium heat. Or you can cook them in microwave or steam them in steamer. Let them cool down.

Meantime, take onion, ginger, garlic and green chili along with little water in a grinder and make smooth paste. Remove it to a bowl and keep it aside.

In the same grinder, make tomato puree and keep it aside.

Heat the oil in a pan on medium heat and add bay leaf, cinnamon stick, black and green cardamom. Saute for a minute.

Then add cumin seeds and let them sizzle.

Now add onion paste and cook till it becomes thick paste and no more smells raw.

Then mix in tomato puree and cook till it becomes thick paste and leave the sides of the pan. Do stir in between and make sure that it is not sticking to the pan.

Now mix in salt, turmeric powder, coriander powder, cumin powder and red chili powder, cook for a minute.

Then add water to make gravy and simmer for 4-5 minutes.

Then add garam masala and kasoori methi, mix well.

Lastly add cream and bring to a single boil and turn off the stove.

Take cooked vegetables in a bowl and mash them roughly.

Add remaining ingredients and mix to make sticky yet not too soft mixture.

Grease your palm and shape into 12 equal sized balls.

Fry them into hot oil till they are golden brown slightly crisp from all the sides.

Remove it to a plate.

Reheat the gravy and add koftas in it.

Heat the ghee in a small tadka pan and fry almonds, cashews in it till they are light golden brown in color.