Grate broccoli and paneer.

Combine grated broccoli, paneer, besan, jeera powder, haldi powder, and salt in a bowl.

Mix well and form small, round koftas.

Heat oil in a paniyaram pan (or use a regular pan with oil).

Cook koftas in the paniyaram pan (or deep fry) until golden brown and crispy on all sides.

Heat oil in a kadhai or pan for the gravy.

Add grated ginger and honey to the oil and sauté for 1 minute.

Add tomato puree, haldi powder, garam masala powder, red chili powder, and dhania powder.

Mix well and cook for 5 minutes.

Add hung curd, 1 cup of water, salt, and the prepared koftas.

Mix gently and simmer for 5 minutes.

Turn off the heat and serve hot.