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40 min
  • 1 tspcumin
  • 1 tspcoriander
  • 1 pcCauliflower
  • 1 pcpotato
  • 1 tspchilli flakes
  • 1 bunchcoriander
  • 1 tspginger
  • 2 tbspcorn starch
  • 0,25 tspbaking powder
  • 1 tspsunflower oil
  • 1 tspsalt
  • 500 mlvegetable oil
  • 1 tspcumin
  • 1 tspmustard seeds
  • 1 pcbay leaf
  • 1 tspcurcuma
  • 1 tspchilli flakes
  • 2 pcscloves
  • 2 tbspsunflower oil
  • 1 pconion
  • 2 tbsptomato concentrate
  • 2 tspgarlic cloves
  • 2 pcschillies
  • 2 tbspplain yoghurt
  • 1 pinchsalt
  • 1 bunchcoriander
  • 1 xlime juice
  • 1 xlime zest
  • 1 pccinnamon stick
  • 1 tspfennel seeds
  • 1 tspwhole cane sugar

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Heat cumin seeds and coriander seeds in a small pan without oil for about 1 minute until they smell fragrant, then roughly chop them with the bamix® Processor. Roughly grate the cauliflower using the bamix® SliceSy® and grater no. 3 and cook in a large pan at low temperature for 5-7 minutes. All the liquid must evaporate during this process. Remove from the stove and pour into a large bowl. Peel the cooked potato and add to the cauliflower. Then add the contents of the bamix® Processor and all other ingredients for the balls, knead and season with sea salt. Then use your hands to form golf-ball-sized portions from the mixture. If the mixture does not stick together, add some cornflour. Heat the vegetable oil for frying. In small batches, fry the balls for 2-3 minutes until golden brown. Lift them out with a skimmer and transfer to a piece of kitchen roll to drain.
For the sauce, heat the oil in a pan. Heat the cumin seeds, brown mustard seeds, cinnamon stick and bay leaf for 1 minute until fragrant. Finely chop the onion in the bamix® SliceSy® with the chopping blade, add it and fry until it is light golden brown. Add ground turmeric, red chilli flakes, tomato paste, garlic, chillies and whole cane sugar and cook for 5 minutes. Mix 280 ml water and plain yoghurt, add to the pan and bring to the boil briefly, then reduce the temperature immediately. Add the fennel seeds and cloves and simmer everything for 5 minutes, then season with salt. Remove from heat. Take out the cloves. Stir in the coriander, lime juice and zest. Put the fried balls into the sauce, put the lid on the pan and allow the balls to warm and simmer for another 5 minutes.

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