الكباب الهندي

Shape the kofta into medium-sized balls.

Fry the potatoes in plenty of oil until golden and cooked through.

Fry the red and green bell peppers in plenty of oil separately until slightly tender.

Fry the carrots after slicing them thinly.

Fry the mushrooms until tender.

Fry the kofta balls until golden brown on the outside.

Place the peeled tomatoes in a food processor.

Add the canned chopped tomatoes and blend well.

Place the fried vegetables in a sieve and rinse lightly with hot water to reduce excess oil.

Sprinkle salt and black pepper on the vegetables to taste.

Place the tomato sauce in a pot with the chopped onion, 1 cup of water, salt, black pepper, and a Maggi cube, and let the mixture simmer briefly

Pour the tomato sauce into an ovenproof dish.

Add the fried kofta balls into the tomato sauce in the dish.

Cover the dish and bake in the oven for 40 minutes at medium heat.

Remove the dish from the oven and add the fried and cooked vegetables on top of the kofta.

Return the dish to the oven briefly to lightly roast the vegetables and achieve a golden color.