Boil the potato until tender, mash it, and set aside. Finely grate the carrot and finely chop the green beans. Crumble the paneer.

In a bowl, combine mashed potato, crumbled paneer, grated carrot, chopped green beans, chickpea flour, 0.25 tsp turmeric, 0.25 tsp garam masala, and a pinch of salt. Mix well and form into 3-4 small, flat koftas. (Prep time: 7 minutes)

Heat 7.4ml oil in a non-stick pan over medium heat. Gently place the koftas and pan-fry for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside. (Cook time: 7 minutes)

For the curry: In the same pan, heat the remaining 3.2ml oil. Add chopped onion, ginger, and garlic. Sauté for 3-4 minutes until softened. (Cook time: 4 minutes)

Add diced tomato, remaining turmeric, cumin, coriander, red chili powder, and salt. Cook for 4-5 minutes, mashing the tomatoes, until the oil separates. (Cook time: 5 minutes)