Ingredients :Chopped Cabbage : 1 cup
Besan : 1 cup
Onion : 2 big sized
Curd : 1 tbsp
Tomato : 1
Green Chillies : 2 or 3
Ginger Garlic Paste : 1 tsp
Garam Masala : 1 tsp
Cloves : 3
Cinnamon stick : 1/2 " piece
Cardamom pods : 2
Poppy Seeds : 1 tsp
Cumin seeds : 1tsp
Coriander seeds : 1 tsp
Cashew nuts : 10
Red chilli powder : 1 tsp
Turmeric Powder : 1/4 tsp
Oil : 2tbsp
Salt to taste
Method :
To Prepare the Koftas :
Wash and chop the cabbage into small pieces. Peel and cut the 1 onion into small pieces. Add salt, red chilli powder, besan flour and garam masala to it. Make a soft dough by adding water as necessary and divide the dough into small round ball. Heat oil in a frying pan and deep fry the dough ball till crisp and golden color. Remove from the oil and keep aside.
To Prepare the Gravy :
Chop the another onion into small pieces and set aside. Heat one table spoons of oil in a heavy bottomed pan and fry the coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon, green chillies and chopped onions till the onions turn light brown. Take it out and allow it to cool. When it cools down, add turmeric, tomato pieces and cashew nuts to it and grind into a smooth paste using very little water.
Heat one table spoon of oil in a vessel and place the gravy masala, ginger garlic paste and one cup of water. Mix well, cover with a lid. Cook until the oil separates from the gravy. When it's done, add the curd, salt, red chilli powder, garam masala and koftas. Keep on a low flame for a minute and garnish with fresh coriander leaves. Serve immediately with hot steamed rice.
