Vegetable balls with creamy tomato sauce

Name: vegetable balls with creamy tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g floury potatoes in coarse pieces; 350 g baking flour in florets; 125 ml full yogurt; 4 tl ground coriander (ketoembar); 4 tl ground cumin (djinten); 3 tl turmeric; 1 bag fresh coriander (15 g), chopped finely; 4 el flour; 2 cloves garlic minced meat; 3 tl fresh ginger root grated; Red pepper finely chopped; look tomato cubes a 400 g; 100 ml oil

A nice Indian recipe. The vegetarian main course contains the following ingredients: crumbly potatoes (in coarse pieces), cauliflower (in florets), full yoghurt, ground coriander (ketoembar), ground cumin (djinten), turmeric, fresh coriander ((15 g), chopped finely), flour, garlic (chopped), fresh ginger root (grated), red pepper (finely chopped), tomato cubes (a 400 g) and oil.

Ingredients

Directions

Potatoes and cauliflower florets in little water with salt in 20 min.
Drain potatoes and cauliflower and crush with 2 tbsp yoghurt.
Mix half of ground coriander, cumin, turmeric and fresh coriander.
Add flour and season with mashed salt and pepper.
Hands with flour pollinate and about 30 balls of pure mixture.
Fry garlic, ginger, red pepper and remaining spices in 2 tbsp oil in frying pan.
Add tomatoes and simmer for approx.
10 minutes until sauce has thickened; stirring occasionally.
Preheat the oven to 100 ° C.
Rest of oil in deep pan or wok heating.
Vegetable balls in portions in 4-5 min.
Around brown and cooked frying.
Drain on kitchen paper and keep warm in the oven.
Take the sauce from the heat and season with salt and pepper.
Stir in the remaining yoghurt.
Add sauce to vegetable balls or serve with them.
Sprinkle the rest of fresh coriander over it..