Vegetable Balls in Sauce

Rating: 2.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 24.0 (servings)



Rinse tomatoes and blanch in boiling hot water for about one minute. Place in a colander and rinse in cold water. Peel skin and mash tomatoes with a potato masher or possibly a fork in a baking bowl. Remove the stalks.

Remove peel from ginger and grate finely on vegetable grater. Heat ghee in a saucepan, add grated ginger, dried chilies, cumin and turmeric and sauté at medium temperature for about 2 min. Add tomatoes and enough salt, simmer at low temperature for about 20 minutes. Add yogurt, stir everything together well, put aside with the lid closed.

Clean the cauliflower, rinse and cut into large pieces. Rinse and peel the potatoes and cut into quarters. Make cauliflower and potatoes about 15 min, Then mash with a potato ricer. Put the resulting dough in a large enough bowl.

Rinse the coriander, shake dry, pluck the leaves and chop. (If you like, you can offer a few stalks of cilantro whole and separate.) Garam, cilantro leaves, chickpea flour masala. Add pepper and salt to the vegetables in the baking dish form and knead the mixture well by hand. If the quantity is too wet, add a little more chickpea flour. Form 20 to 24 round balls of about 4 cm ø from the quantity and place them on a plate.

Heat oil strongly in a karai or a saucepan. Add the

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