Ingredients:
1 large cauliflower
3/4 cup flour
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/4 teaspoon ginger
1/2 teaspoon fenugreek
1/4 teaspoon cayenne pepper
1 egg, beaten
Vegetable oil for cooking
12 large tomatoes, peeled and pureed
1 tablespoon brown sugar
1 bay leaf
1 tablespoon paprika
2 tablespoons olive oil
1 teaspoon basil

Directions:
Pour the tomato puree into a saucepan and bring to the boil. Add the brown sugar, bay leaf, paprika, olive oil and basil and simmer, uncovered, until the mixture thickens. Season to taste. Keep warm until required.
Meanwhile, to make the koftas, grate the cauliflower finely; then add the flour, all the spices and egg. Season to taste. Mix well.
Heat the vegetable oil in a deep, straight-sided pan. Squeeze the cauliflower mixture into walnut-sized balls and cook small batches in the hot vegetable oil until firm and dark brown.
Remove from the vegetable oil, drain on absorbent paper, and arrange on serving plates. Pour the hot tomato sauce over the koftas, allowing them to soak for a few moments before serving.