Plant-based meatballs are cooked in a traditional Indian curry sauce; Preparation is easy, and the result is excellent and filling. Serve with chopped cilantro and white rice! For crunchiness, those who don't fear the wrath of the gods - feel free to add a handful of chopped peanuts.
Heat oil in a large skillet or wok over low heat, add cumin seeds, mustard seeds, and coriander seeds, and fry for a few seconds.
Add onion, garlic, ginger, and green chili. Fry for a few minutes until the onion becomes translucent.
Add tomatoes, ketchup, and boiling water and cook for five minutes on a medium heat, stirring occasionally.
Transfer the sauce to a blender and grind until it becomes smooth
Return the sauce to the pan, add coconut milk, salt, curry powder, cardamom, and fenugreek, and taste and adjust seasoning if necessary. Bring to a boil and reduce to a small-medium heat. Cook for a minute or two; add a little water if necessary.
Mix all the ingredients well in a bowl; make balls the size of a ping pong and carefully add them to the sauce.
Bring to a boil, and lower the heat until the sauce bubbles gently. Cook uncovered for 5 minutes. After five minutes, carefully turn the meatballs with a spoon and cook for another 5 minutes. Remove from the heat.
Drain the peas and sprinkle them over the sauce.
Sprinkle chopped cilantro and roasted peanuts; Serve with White Rice
If you are in a hurry, you can skip the blender phase. But keep in mind that this step yields a smoother sauce.