Himalaya Kofta – Vegetable Balls in Tomato-Cashew Sauce

Remove the peel from the potatoes and carrots. Separate the outer leaves from the cabbage and finely grate everything together on a vegetable slicer or possibly in a food processor. Mix cheese, vegetables, eggs and flour and season heartily with iodized salt and cayenne pepper. Form small balls from the vegetable dough.

Heat clarified butter (1) and fry the vegetable kofta over medium heat (!) on all sides for 8-10 min until golden brown.

In the meantime, chop two-thirds of the cashews in a blitz chopper. Peel and dice onion and garlic and sauté in clarified butter (2) for 5 min. Add spices and sauté for another three minutes. Add tomatoes and whipping cream (leave 2 tbsp.) and let bubble up. Season sauce with salt and cayenne pepper, add kofta to sauce form and sprinkle with remaining cashews and parsley. Drizzle remaining whipped cream over kofta.

Tip: Instead of clarified butter, you can also use butter in most cases.

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