Cabbage Kofta is one of those dishes which look very rich and are perfect for a party, and also do not need too many special ingredients, unlike other kofta curries.

Ingredients:
For koftas:
* 1 cup shredded cabbage
* 4-5 tsps besan (chana flour)
* 2 tsps rice flour
* Fresh grated ginger - 1 inch piece
* 2 cloves of garlic finely chopped
* 1/2 tsp cumin seeds
* 1/4 tsp carom seeds (ajwain)
* 2 green chillies finely chopped
* salt as per taste
* 2 tsps finely chopped coriander
* Oil for frying

For garam masala:
* 1 cardamom
* 2-3 cloves
* 1 small piece of cinnamon
* 1 tsp poppy seeds
* 1/4 tsp sesame seeds

For the gravy:
* 2 onions
* 2-3 tomatoes - pureed
* 2-3 tbsps cream
* 1/2 cup coriander
* 1/2 tsp red chilli powder
* salt as per taste
* few drops of honey

Effort: 45 mins

Serves: 6 persons

- Mix all the ingredients for koftas, make sure that the cabbage is predominant than the chana flour mix. Make small balls or pakodas, and deep fry in oil
- On a pan, roast all the spices for garam masala. Roast till you can smell the fragrance of the spices. Let it cool. Grind the spices to a fine powder in a grinder.
- Heat a few spoons of oil, fry the finely chopped onions. Fry till the onions are golden brown, add coriander and fry for sometime. Let is cool. Grind the onion mix to a fine paste in a grinder.
- Make tomato puree. Make a small cross cut on each of the tomatoes, immerse the tomatoes in boiling water
- Let the tomatoes cool, remove skin and grind to a fine paste
- Heat a small amount of butter in a pan, add the onions paste, fry for a minute, add garam masala, red chilli powder and salt. Add tomato puree, cook till oil separates from the gravy. The gravy should be slightly thick
- Add cream, and cook for 2-3 minutes on low heat
- For serving, place the koftas on a serving plate, pour the gravy on top of the kotas. Garnish with cream, mint leaves (optional) and coriander leaves

Courtesy:Sangeeta Bavi