In a mixing bowl, take 500 grams of potato (boiled, grated), ¼ cup of carrot (grated), ¼ cup of capsicum (finely chopped), 1 tbsp of garlic (finely chopped), 1 tbsp of ginger (finely chopped), 1 cup of refined wheat flour (maida), ¼ cup of bread crumbs, 1.5 tsp of green chilies (finely chopped or paste), ½ tsp of chat masala powder, ½ tsp of cumin seeds powder (roasted), ¼ tsp of turmeric powder, ½ tsp of red chili powder, 1 tsp of salt and a fistful of coriander leaves and mix them all nicely.

Now, grease your palms with a little bit of cooking oil and shape the kofta balls. Keep them aside on a plate.

Heat sufficient cooking oil in a pan or a kadai and fry all the kofta balls nicely to a nice golden color. Remove and keep them on a plate.

Heat ¼ cup of cooking oil in a kadai and put 2 pieces of onions (medium-sized, finely sliced). Fry them until they turn golden.

Now, add 7 cloves of garlic (deskinned, whole), 1 piece of ginger (1 inch size, chopped roughly), 10 pieces of cashew nuts and fry them for a minute. Remove them on a plate and allow them to cool.

Transfer it to a mixer and put a cup of dahi in it. Make a smooth paste. Keep aside.

Now, fry 1 tsp of cumin seeds, 2 pieces of green cardamom, 1 piece of cinnamon (1 inch stick), and 4 pieces of cloves.

Add ½ cup of tomato paste to it, mix nicely and fry for 2 minutes.

Add the paste made earlier. Mix it nicely.

Add ½ tsp of coriander seeds powder, ¼ tsp of turmeric powder, ½ tsp of red chili powder, 1 tsp of cumin seeds powder (roasted), and ½ tsp salt to the mixture. Mix them nicely and fry till it is dry and the oil separates.

Add a cup of water. Mix it, cover and cook it for 6 to 7 minutes on a medium flame.

Check the consistency of the gravy.

Now, place the vegetable balls in a serving bowl and pour the gravy from top.

Your tasty and spicy vegetable kofta is ready. Garnish it with a few freshly chopped coriander leaves and serve.