Prepare the curry sauce first. Heat a generous amount of oil in a pot over medium heat and add the cumin seeds. Leave to stand for about 20 seconds. When the cumin seeds start to pop and sizzle, add the chopped onion. Fry until golden brown.
Add the chopped tomato, grated carrot, garlic and ginger. Stir-fry gently.
Bring the water to a boil in a separate pot and add the cauliflower and roughly sliced green peppers to cook. Use enough water to cover the vegetables.
Add the ☆ spices into the pot from Step 2 and stir well for about 2 minutes to cook through. Add the cooked vegetables from Step 3 into the sautéed vegetables from Step 2 and mix well. If you have a food processor put everything in. Add the simmering liquid from Step 3 and season with salt and pepper.
Prepare the koftas. Cook the potatoes and transfer into a bowl to mash. Fry the onion and cabbage in a frying pan slowly.
Mix the mashed potatoes and fried onion and cabbage together. Add the curry powder and combine well. Salt and pepper lightly. Spoon the mixture and place into hot oil to deep-fry.
Once the curry sauce has reduced and thickened, check the taste. Add salt if necessary, and the sauce is done. Add the koftas to the curry sauce just before serving and stir gently.
Story Behind this Recipe
Koftas are an essential dish for vegetarians! They are different from Japanese croquets and tasty too!
Soak cashew nuts in water and chop finely. Add this to the kofta batter to give richness. If necessary, add some water to the batter because if the batter is too stiff, you might find it difficult to shape into balls. Instead of wheat flour, use chickpea flour for a more authentic taste.