Wash and finely chop or grate mixed vegetables (carrot, peas, beans, cauliflower). Steam or lightly boil them until just tender. Drain and let them cool. In a bowl, mash boiled potato and add the steamed veggies. Mix well.

Add gram flour, cumin powder, red chilli powder and salt to the vegetable-potato mixture. Mix thoroughly to form a soft dough. If mixture is too wet, add 1 more tbsp gram flour.

Divide the mixture into equal portions and gently shape into small balls (koftas). Brush or spray a little oil on them if baking/shallow-frying.

For a healthier version, place the koftas on a baking tray and bake at 180 °C for 15–20 minutes until golden and firm. Alternatively, shallow-fry them in a non-stick pan with minimal oil, turning gently to brown all sides.

While koftas bake, heat oil in a pan. Add chopped onion and sauté until translucent. Add ginger-garlic paste and sauté for another minute.

Add chopped or pureed tomatoes. Cook until tomatoes soften and oil starts to leave sides. Then add turmeric, coriander powder, garam masala and salt. Stir well.

Pour in water, stir and bring gravy to a gentle boil. Simmer for 5 minutes. Adjust salt and spice to taste.

Gently add baked or shallow-fried koftas into the gravy. Cook on low flame for 2–3 minutes so koftas absorb some gravy without falling apart.

Turn off the heat. Let kofta curry rest for a minute. Serve hot with whole-wheat roti or steamed rice.