Ingredients for the Kofta

• Grated cabbage – 2 cups
• Gram flour – 3 tbsp
• Turmeric powder – 1/4 tsp
• Red chilli powder – 1/2 tsp
• Green chilli  – 2
• Coriander leaves finely chopped – 2 tbsp
• Oil – 1-2 tbsp
• Oil for frying
• Salt to taste

Method

• Add a little salt to the grated cabbage. Keep it aside for 15 minutes
• Squeeze out the water from the cabbage and add all the ingredients of the kofta to it
• Make small equal sized ball and deep fry until golden brown. Remove and keep it aside

Ingredients for the gravy

• Onion finely chopped – 1 medium sized
• Tomato – 1 large
• Ginger garlic paste – 1/2 tsp
• Slit green chillies – 2-3
• Cumin seeds – 1 tsp
• Bay leaf – 1
• Turmeric powder – 1/4 tsp
• Red chili powder – 1 tsp
• Fennel powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Gram masala powder – 1/4 tsp
• Yogurt – 2 tbsp
• Cashew paste – 2 tbsp
• Fresh cream – 2 tbsp
• Coriander leaves finely chopped – 3 tbsp
• Oil – 2-3 tbsp
• Salt as required

Method

• Heat oil in a pan, add the cumin seeds
• Once it crackles add the bay leaf and saute for a few seconds
• Add the onions and fry till slightly brown. Add the ginger garlic paste and fry till the raw smell goes
• Add the tomato puree and slit green chillies and cook for about 5 minutes
• Add all the powders and fry for some more time
• The oil starts to separate and the masala forms a lump once it’s done
• Whisk the yogurt and add it along with cashew paste and cream and cook for sometime
• Mix in the fried koftas and allow it to cook for about 5 minutes
• Garnish it with finely chopped coriander leaves and serve hot with rotis