1. Heat 2 tbsps oil in a non-stick pan, add ginger, French beans, carrot and salt and mix.   Add green peas, cover and cook.

2. Place potatoes in a bowl, add cottage cheese, salt, white pepper powder and green cardamom powder and mix. Add the vegetables and mix. Add cornstarch and mix well.

3. Heat sufficient oil in a kadai.

4. Divide into equal portions and spread each portion into a round disc. Place some fresh pomegranate pearls and shape into round koftas. Roll in cornstarch and deep-fry in hot oil till golden. Drain on absorbent paper.

5. Grind boiled onions.

6. Heat 2 tbsps oil in a non-stick pan, add black cardamom, cloves, green cardamoms, cinnamon, boiled onion paste and saute till lightly coloured.

7. Add green chillies, white pepper powder and cashewnut-melon seeds (made with 3 parts cashewnuts and 1 part melon seeds), mix and saute.

8. Add pomegranate juice and mix well till smooth. Add salt, mix and bring the mixture to a boil. Add garam masala powder and cream and mix well.

9. Strain the gravy into a clean bowl.

10. Halve each kofta. Pour the gravy into a serving bowl, arrange the halved kofte, garnish with a fresh mint sprig and serve hot.