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1
Prepare the curry sauce first.
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2
Heat a generous amount of oil in a pot over medium heat and add the cumin seeds.
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3
Leave to stand for about 20 seconds.
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4
When the cumin seeds start to pop and sizzle, add the chopped onion.
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5
Fry until golden brown.
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6
Add the chopped tomato, grated carrot, garlic and ginger.
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7
Stir-fry gently.
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8
Bring the water to a boil in a separate pot and add the cauliflower and roughly sliced green peppers to cook.
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9
Use enough water to cover the vegetables.
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10
Add the spices into the pot from Step 2 and stir well for about 2 minutes to cook through.
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11
Add the cooked vegetables from Step 3 into the sauteed vegetables from Step 2 and mix well.
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12
If you have a food processor put everything in.
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13
Add the simmering liquid from Step 3 and season with salt and pepper.
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14
Prepare the koftas.
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15
Cook the potatoes and transfer into a bowl to mash.
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16
Fry the onion and cabbage in a frying pan slowly.
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17
Mix the mashed potatoes and fried onion and cabbage together.
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18
Add the curry powder and combine well.
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19
Salt and pepper lightly.
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20
Spoon the mixture and place into hot oil to deep-fry.
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21
Once the curry sauce has reduced and thickened, check the taste.
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22
Add salt if necessary, and the sauce is done.
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23
Add the koftas to the curry sauce just before serving and stir gently.
