Preheat oven to 190C and line a baking sheet with baking paper.
Place 2 tablespoons of the grapeseed oil on a small plate and set aside.
Add all ingredients to a large bowl and mash with a potato masher until incorporated. There can be large pieces of vegetables left intact, just make sure the mixture squeezes together nicely.
Work dough into golf ball-size balls, rolling each in the plate with oil, just until coated. This will help the balls stay moist on the inside and crisp on the outside without having to deep fry them. Place each ball on the prepared baking sheet.
Cook for 22-25 minutes, or until golden.
In a preheated frying pan, add oil, onion, salt, fennel seeds and turmeric. Sauté for 2 minutes on medium-high, stirring constantly.
Add to a blender with tomatoes and water and process until smooth. Set aside.
Preheat the same frying pan on medium-high. Add ghee, oil, cumin seeds, ginger, and garlic. Sauté for 1-2 minutes.
Add coriander, cumin, masalas, water, paste, coriander, reserved sauce and kofta. The longer you allow this to cook, the spicier it will become so just cook until the balls are heated.