Indian kofta with tomato sauce

Ingredients for 4 servings:

• 2 large potatoes
• 2 large carrots
• 200 g savoy cabbage or Chinese cabbage
• 80 g Gouda, grated
• 2 eggs, size S
• 5 tbsp whole wheat flour, more if needed
• Salt
• Cayenne pepper
• 4 tbsp ghee (clarified butter)
• 50 g cashew nuts
• 1 onion(s)
• 2 garlic cloves
• ½ tsp ginger powder
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 500 g tomatoes, pureed
• 250 g whipped cream
• a few stalks of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Vegetable balls in tomato sauce with cashew nuts

Depending on your taste, the potatoes can be cooked or raw. Boil the potatoes with their skins on until soft and peel, or peel raw potatoes. Grate the potatoes and the remaining vegetables. Mix the vegetables, cheese, eggs, and flour and season generously (!) with salt and cayenne pepper. Form the vegetable dough into small balls. Heat 3 tablespoons of ghee and fry the vegetable balls on all sides for 10-15 minutes until golden brown and cooked through. For the sauce, chop 2/3 of the cashews in a food processor or chop with a knife. Heat the remaining ghee. Peel and dice the onion and garlic, and fry for 5 minutes. Add the spices and chopped cashews and fry for another 2-3 minutes. Add the passata and cream (reserve 2 tablespoons), season with salt and cayenne pepper, and simmer for 10 minutes. Meanwhile, finely chop the parsley. Divide the kofta among plates, pour the sauce over it, sprinkle with the remaining cashews and parsley, and drizzle with the remaining cream. Serve with basmati rice or flatbread. It’s also delicious without rice as a small warm appetizer.