To prepare the koftas, steam the peas, cabbage, carrots and potatoes together. Mix in the khoya, gram flour, garam masala, salt and chilli powder kept aside for the koftas. Knead to a very smooth mixture and form into round balls, each around a whole plum. Deep fry to a golden colour and drain. Heat 4 tblsps of ghee separately and ginger and cumin seeds. When the seeds stop. popping add the coriander, garam masala, turmeric, salt and chilli powder kept aside for the curry. Now mix in the tomatoes and curd and cook till dry. Add the peas and pour in 3 ups of water, then bring to a boil. Reduce heat and cook. Pour into a serving dish with foil, before placing sofily into the curry. Decorate with fried nuts and serve after 5 minutes.