Combine tomatoes, ginger, garlic, onion, capsicum, cashew and water in a pressure cooker.

Pressure cook for one whistle on high flame, then simmer for two more whistles.

Cool and grind into a fine paste.

Sieve the paste and set aside.

In a bowl, mix boiled potatoes and boiled lotus stem.

Add the rest of the kabab ingredients and mix well.

Form the mixture into kababs.

Coat the kababs with bread crumbs.

Refrigerate the kababs for 5 minutes.

Heat oil in a wok and fry the kababs on medium-high flame until golden brown.

Set the fried kababs aside.

Heat ghee in a pan.

Add tomato puree, salt, and garam masala and sauté until ghee separates from the sides.

Add the makhani mixture and tomato ketchup and cook until done.

For tempering, heat ghee in a tadka pan and add red chili powder, sauté for 2-5 seconds.

Place the kebabs in a serving bowl.

Pour the prepared gravy over the kebabs.

Garnish with the red chili tempering and coriander leaves.

Serve with Pudina Tawa Paratha.