To begin making the Vegan Kofta Curry, we will start by making the Koftas. 

For the koftas, prep all the ingredients and keep them ready.

Into a large mixing bowl, add the grated carrots, grated bottle gourd, mashed potatoes, steamed peas and finely chopped capsicum, green chilli, besan, salt, jeera powder and amchur powder and salt to taste. Combine all the ingredients well and ensure you get a mashed texture. A little bit of coarseness is ok.

Heat a paniyaram pan on medium heat, and add a few drops of oil in each cavity. 

Make lemon sized balls of the vegan koftas, and pan fry them in the paniyaram pan until well cooked and golden on all sides. Set aside. 

For the kofta gravy, make a smooth paste of the cashew nuts along with 1/4 cup of water and keep aside.

Heat oil in a pan on medium heat; add cumin seeds, garlic, ginger, onions, cinnamon stick, green cardamom and cloves. Saute this mixture for about 4-6 minutes, or until the onions turn into a light brown colour. 

Next add in the tomato puree, turmeric powder, red chilli powder, jaggery and salt. Cover and cook until the tomatoes for about 5 minutes. Stir in the cashew paste and mix well to combine. 

Now adjust the consistency of the Vegan Kofta Curry by adding a little water and adjust the seasoning by adding salt or spices according to suit your taste.

Finally stir in the kasuri methi and turn off the heat.

When you are ready to serve the Vegan Kofta Curry, add the kofta balls into the gravy and give the curry a brisk boil for a couple of minutes

Garnish the Vegan Kofta Curry with fresh chopped coriander leaves and serve hot.

Serve Vegan Kofta Curry along with Phulka Recipe, Dhaba Style Spicy Ghee Rice Recipe, Satvik Carrot Sprouts Salad Recipe and Boondi Raita Recipe. End the meal with a delicious Sabudana Kheer Recipe for dessert.