Aloo Kofta

Drop the tomatoes into a pot of boiling water for 15-20 seconds, drain in a colander, rinse under cold water, peel, and mash.

Heat a tablespoon of oil in a pot over medium heat, add 1 tsp of ginger, dried chilies, cumin, and 1.5 tsp of turmeric, and sauté for a few seconds.

Add the tomatoes and half of the salt, cover, and simmer over low heat for 20 minutes, stirring every 5 minutes.

Coarsely grate the peeled potatoes and cauliflower.

Thoroughly combine the grated vegetables, chickpea flour, 2 tbsp of chopped herbs, and the remaining spices, then knead for 2 minutes.

Shape the mixture into 20-30 small balls.

Heat oil for deep-frying and fry the vegetable balls for 4-5 minutes until golden brown, then drain in a colander.

If using yogurt, stir it into the tomato sauce and let it simmer for 2 minutes.