Ingredients:

• Kofta:
• 1 Small Cabbage
• 1/2 Cup Besan (Gram Flour)
• 1 tsp Salt
• 1/2 tsp Turmeric powder
• 1/2 tsp Chilli Powder (Red)
• 1/2 tsp Garam Masala Powder
• 1/2 tsp any mixed curry powder
• Curry:
• 1 Onion
• 2 Green chillies (chopped)
• 1 Big Tomato (chopped)
• 1.5 tbsps Ginger and Garlic paste.
• Coriander leaves (if desired ) for garnish.
• 2 tsps salt ( to taste)
• 1 tsp Turmeric powder
• 1 tsp coriander powder
• 1 tsp Garam Masala powder.
• 1 tsp Red Chilli powder
• 1/2 tsp any curry powder
• 1 Bay Leaf

Method:

1. Kofta: Boil the shredded cabbage till its tender. Strain and keep it to cool in a salad bowl (reserve stock).
2. Now, after a few minutes put all the other ingredients into the same bowl and mix into a dough of flour and cabbage slices.
3. Heat oil in a deep frying pan, drop dumplings of cabbage mixture and deep fry till golden brown. Drain.
4. Curry:
5. Heat oil. As it starts to change colour, put onion and a bay leaf.
6. Let onions caramelize, then add ginger-garlic paste and stir.
7. After a few seconds, add the chillies and rest of the masala one by one.
8. Keep stirring so that the ingredients don’t get burnt (add a little water to avoid burning).
9. As the oil separates, add the tomato and keep stirring until it purees.
10. Add water and salt and let the gravy thicken up on its own.
11. Add koftas to this curry and stir for the koftas to soften up.
12. After one boil or two, take off heat.
13. Serve in a bowl garnished with coriander leaves on top along with purees or paranthas or plain rice.

Recipe courtesy of Bonani