To make the stock, cook the potatoes with their skins until cooked through. Remove the potatoes and allow them to cool. In the same water cook the carrots and the peas successively. Reserve approximately 240ml of the liquid and set aside.
Peel and mash the cooled potatoes and place in a bowl with the carrots and peas. Add the chopped chillies, salt, gram flour and the beaten egg. Add the chopped coriander and cumin and mix thoroughly. Moisten your fingers and form the kofta mixture into walnut-size balls and set aside.
Heat the oil in a heavy bottomed pan and gently fry the koftas a few at a time until they form a golden crust. Remove and drain on kitchen paper.
In a separate saucepan heat two or three tablespoons of oil until hot, add the cloves and cinnamon sticks and fry until they crackle. Add the onions and the turmeric until the onions turn a light golden brown. Add the ginger and garlic and cook for a minute, then add the chilli, coriander and the cumin powders and stir-fry for approximately two minutes. If the mixture tends to stick to the bottom, add a little of the reserved stock.
Reduce the heat, and add the liquidised tomato, the steeped saffron and some salt and simmer for two to three minutes. Add reserved vegetable stock and simmer for a further three to four minutes. Discard the cinnamon stick. Gradually add the yoghurt and sprinkle on the garam masala. Serve this dish by spooning some sauce on the bottom of each plate. Serve three koftas per person and drizzle with a little cream and top with a few coriander leaves to garnish.