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Veggie Balls in Creamy Masala Sauce (Bombay Masala) Recipe

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This recipe for Veggie Balls in Creamy Masala Sauce (Bombay Masala), by , is from Cooking Cousins , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Emmons


3 tbsp oil
3 medium onions, finely sliced
1 clove of garlic, chopped
1" freshly grated ginger
1 medium carrot, thinly sliced
1/2 red bell pepper, chopped
3 ripe tomatoes, diced
2 tsp ground cumin
2 tsp garam masala
2 tsp turmeric
1/4 tsp ground chili
1 tsp sea salt
1 tsp dried fenugreek leaves (optional)
1 c water
1/3 c non dairy yogurt or coconut cream (I used almond yogurt)
I also added flaked coconut

Veggie Balls
1/2 c brown rice
1 c water
1 tbsp oil
1 onion finely sliced
1 clove garlic
1 carrot thinly sliced
4-5 cremini mushrooms, sliced
1 15 oz can red kidney beans, drained and rinsed
1 tbsp tomato paste
2 tbsp chopped chives
1/4 c rolled oats
1 tbsp nutritional yeast (I didn't use this)
1/4 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp sea salt
1/4 c oat flour

Masala Sauce:
Heat the oil ina large pan over medium heat. Once hot, add the onions, garlic and ginger. Cook until onions are soft and golden about 10 minutes .Add the diced carrots, red bell pepper, and tomatoes. Cool for 5 more minutes. Add all the spices. Add 1 c of water and bring to a boil. Cover and reduce the heat to low-medium. Let simmer for about 30 minutes. Remove from heat and let cool and then process in a blender until silky smooth. Pour into a large bowl or saucepan, stir in the yogurt and set aside.
Veggie balls
Preheat oven to 350. Line a baking sheet with parchment paper and set aside. Add the rice and water to a medium saucepan. Bring to a boil and cook according to the package instructions. Heat one tbsp of oil in a skillet over medium heat. Add the onion and garlic, and cook for 3 minutes or until onions are soft. Next add carrots and mushroom and cook for another 7-8 minutes. In a food processor, combine the cooked onions, carrots and mushrooms with the drained beans, tomato paste, chives, rolled oats, yeast, spices, salt, maple syrup and cooked rice. Process for 10 seconds, you should get a soft and slightly chunky mixture. Do not process too much.
Transfer to a large mixing b owl and add the oat flour. Mix until fully incorporated. The mix should be soft but not too sticky.
Using your hands, shape the mix into 2 tbsp size balls and place them on the baking sheet. Bake 13-15 minutes, turning the balls halfway through baking.
Heat a tablespoon of oil in a large skillet. Once hot, add the baked veggie balls and cook for 3-5 minutes or until golden brown. Pour the masala sauce over the balls and cook for another 5 minutes.Serve with a salad.

Personal Notes:
Personal Notes:
These are terrific and close to what we get at the Jewel of India Restaurant in Biddeford Maine. Do not leave the balls in the sauce for too long cooking, I did this and they all fell apart.




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