For the koftas :
100 grams green peas
100 grams cauliflower, finely chopped
100 grams French beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled and mashed
1 tsp garam masala
1 tsp chilli powder
1 bread slice, soaked in water
2 tbsp bread crumbs
1½ tsp lemon juice
salt to taste
oil for deep frying

For the paste (for the koftas) :
9 garlic cloves
25 mm (1") piece ginger
7 green chillies

For gravy :
750 grams tomatoes
3 onions
4 cloves
2 small cinnamon
1 tbsp cornflour
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
4 tbsp butter
salt and pepper to taste

For the paste (for the gravy) :
15 garlic cloves
25 mm (1") piece ginger
5 green chillies

For baking :
1 tbsp fresh cream
½ tbsp grated cheese

For the koftas :
Keep the peas to boil.
Steam the cauliflower, carrots and French beans in a pressure cooker without adding water.
Put the vegetables and peas to the potatoes and make a dough.
Put 1 tbsp of bread crumbs and the bread slice.
Put the paste, garam masala, chilli powder, lemon juice and salt and mold into kofta balls.
Roll the koftas into the remaining bread crumbs and deep fry in oil till it turns golden brown. Keep aside.

For the gravy :
Keep the tomatoes in hot water for 10 minutes. Take out and blend into a puree.
Use a little water to blend the onions in a liquidiser.
Heat the butter, put the onions and sauté for 5 minutes till it turns light brown.
Put the cloves, cinnamon and paste and sauté again for 2 minutes.
Put the tomato puree and cook for 2 minutes.
Put 1 teacup of water and boil for 3 to 4 minutes.
Pour the mixture into a blender, put the cornflour and sugar and blend.
Keep it to cook again and put the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed :
Keep the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
Sprinkle the grated cheese on top and keep it to bake or grill for 10 to 15 minutes in a hot oven at 200ºC (400ºF) till the cheese get melts.