Pre-heat oven at 200c. Place a wire tray on top of a baking tray and pop the Quorn Swedish Style Balls on it. Once the oven is hot, place tray on middle shelf of oven for 10 minutes. Turn the Swedish Style Balls over and cook for another 10 minutes.
Whilst the Swedish Style Balls are cooking, prepare the masala by placing the onion, ginger and garlic in a food processor. Grind until you have a coarse looking paste.
Now heat the oil in a pan. Once hot, add the cardamom, cloves, cinnamon and cumin followed by the ground paste.
Mix well, then add ½ tsp salt and cook for 2-3 minutes on a medium heat. Then, reduce the heat slightly and place a lid on top. Cook for 6-7 minutes mixing every 2 minutes or so. (If you find the masala is catching at any point, add a splash of water and reduce the heat slightly).
Whilst the masala is cooking, place the soaked cashews as well as the water it was soaked in, into a food processor. Grind for 30-40 seconds until a thick cashew paste forms. Keep aside.
Once the masala looks caramelised golden brown in colour, add the tomato purée, chilli and ½ cup (120mls) of water. Cook for 1-2 minutes until the masala thickens. Then reduce the heat and add the remaining salt (¾ tsp), sugar, paprika, garam masala, turmeric, coriander powder & chilli powder. Mix well.
At this point, add the cashew paste along with 1 tbsp Greek yoghurt and 1 ½ cups water (355ml). Mix well and increase the heat allowing the masala to come to a boil. Then reduce to a simmer and add the Quorn Swedish Style Balls, along with the peas to the pan.
Using your fingertips to rub the fenugreek leaves into a powder then sprinkle in.
Add the fresh coriander and place a lid on the pan. Simmer for 4-5 minutes. Taste for salt/chilli and adjust accordingly. Serve with rice or your favourite Indian bread.