Directions

• 1

  Place a small dry sauté pan on a low heat and once warm, heat the cumin seeds and the coriander seeds for 1 minute

• 2

  Remove from the heat and place in a pestle and mortar. Grind coarsely and set aside

• 3

  Place a large sauté pan on a low heat, add the grated cauliflower and sauté for 5-7 minutes

• 4

  Remove from the heat and transfer to a large bowl

• 5

  Scoop out the contents of the baked potato and add to the bowl

• 6

  Add the contents of the pestle, mortar and all the remaining kofta ingredients to the bowl

• 7

  Mix and add sea salt to taste

• 8

  Using clean hands to mix and blend all the spices, you should find everything comes together and you will be able to form small golf ball sized kofta. If you find that the mixture is not holding, then just add a little more corn flour

• 9

  Heat some oil to deep fry the kofta. Once the oil is hot, fry the kofta until a light golden-brown colour, for about 2 to 3 minutes. Drain the kofta and place on absorbent tissue paper

• 10

  To make the broth, place a sauté pan on a low heat, add the oil and once warm add the TRS cumin seeds, TRS brown mustard seeds, TRS cassia bark and TRS Indian bay leaf. Allow to warm through for 1 minute

• 11

  Add the onion and sauté until a light golden-brown colour

• 12

  Add the TRS turmeric powder, TRS red chilli flakes, sundried tomato paste, garlic, green chillies, and jaggery. Continue to sauté for 5 minutes

• 13

  Whisk the water and yogurt together. Add this mixture to the pan, bring to a boil and then immediately reduce to a gentle simmer

• 14

  Add the warming spices, simmer for 5 minutes and add sea salt to taste

• 15

  Remove from heat, add the fresh coriander leaves, lime juice and zest, and stir. Remember to count out the cloves

• 16

  Place the fried kofta in the broth and place a lid on the pan. Allow the kofta to sit in the broth for 5 minutes before serving

• 17

  Serve with hot chapattis (my preference) or rice