Ingredients:
• For koftas-
• 100gm – Cabbage
• 1 – Green chillies
• 1/2 inch – Ginger
• 1 tsp – cumin
• 2 tbsp – besan/gram flour
• 1 tsp- Maida
• Coriander leaves
• Salt
• Oil to fry
• For gravy-
• 1 – Onion
• 2 – Tomatoes
• 1/2 inch – Ginger
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala
• 1/2 tsp – coriander powder
• 1 tsp – cumin
• 1 – Bay Leaf
• 2 – big Cardamoms
• 1 – green Cardamom
• 1 small – Cinnamon stick
• 4 – Cloves
• 2 tbsp – beaten Curd
• a pinch of Sugar
• 2 tbsp – oil
• Coriander leaves for garnishing
Method:
- For koftas:
- Blend cabbage, green chillies, and ginger in a blender. Remove excess water.
- Add cumin, besan, maida, salt and coriander leaves to this mixture and mix well.
- Make small round balls and fry them till brown.
- For gravy:
- Heat oil, and temper cumin and khada masalas. Add onion and fry till light brown.
- Add turmeric powder, red chilli powder, garam masala, and coriander powder.
- Make a puree of tomatoes and ginger and add it to the dish.
- When the oil separates, add 1/2 a cup of water, salt, and sugar. Bring this to boil.
- Add beaten curd and mix well.
- When the gravy thickens a bit, it’s ready.
- Garnish with coriander leaves and serve with koftas and roti.
Recipe courtesy of shilpa