Instructions: Make the walnut balls by heating the oil in pan and adding the onions.

Fry until they become translucent and add the walnuts.

Fry for a minute and remove from the heat.

Add the bread coriander leaves and salt and knead to make a stiff dough.

Make evenly sized balls the size of large cherries from the dough pressing firmly to seal the surface.

Heat the oil and shallow fry the balls one or two at a time until golden.

Drain.

Heat the oil for the sauce in a pan.

Fry the cumin seeds until they pop and add the ginger and garlic.

Stir a few times and add the tomato puree and powder spices.

Simmer until well blended.

Take off the heat stir in the cream and drop the fried balls into the sauce.

Serve hot with coriander leaves.

This recipe is a feast for vegetarians cooked in a rich sauce normally used for meat curries.

Serves 4

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