Boil the peas.

Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.

Add the vegetables and peas to the potatoes and make a dough.

Add 1 tablespoon of bread crumbs and the bread slice.

Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.

Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.

Blend the onions in a liquidiser with very little water.

Heat the butter, add the onions and stir fry for 5 minutes till light brown.

Then add the cloves, cinnamon and paste and fry again for 2 minutes.

Add the tomato puree and cook for 2 minutes.

Add 1 teacup of water and boil for 3 to 4 minutes.

Pour the mixture into a blender, add the cornflour and sugar and blend.

Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.

Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.