1. Get a heavy based large saucepan and melt the ghee. 2. Fry the onions in the ghee with the ginger until softened, then add the garlic and chopped chilies and fry for another 2-3 minutes. 3. Add all the powders and spices, except the vegetable stock cubes, and then stir and fry for another 1-2 minutes. 4. Add the tomatoes and then the potatoes, and allow to simmer for 5 minutes. 5. Add the Koftas, along with the bay leaves and 250ml of boiling water, containing the 2 stock cubes. 6. Leave to simmer with a lid on the pan, until the potatoes are cooked - I'd recommend approx 45-60 minutes. 7. Remove from heat and add the 2 tablespoons of natural yoghurt. 8. Serve with Roti or Chapatti, and a glass of strong red wine. ---------------------------------------------------------------------------
Nutrition
Ingredients
