This Indian style kofta curry is not only tasty but also packed full of nutrition. It is a perfect meal dish with chapatis, parathas or rice. The tasty cabbage balls made using cabbage, onion, garlic, gram flour and a melange of spices pamper the taste buds melting in the mouth. Simmered in a rich creamy tomato gravy, it makes a very fulfilling meal which people of all age groups relish. Here is the recipe:

Serves: 6

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients:

Cabbage: 1 big

Onion: 2 big

Garlic: 8 cloves

Green chillies: 3

Ginger: 1” piece

Coriander leaves:  ½ cup (finely chopped)

Gram flour:  1 – 1 ½ cups

Cream: 1 cup

Tomatoes: 6 large

Cumin seeds: 2 tsp

Hing powder a pinch

Turmeric powder: 1 tsp

Degi mirch powder: 2 + 1/2 tsp

Coriander powder: 3 tsp

Garam masala: ½ tsp

Amchoor powder: ½ tsp

Salt to taste

Oil to fry

Method:

Grate cabbage and squeeze its water with hands. Chop one onion finely.

Make a paste of garlic, ginger and green chillies together.

Mix half of the ginger-garlic-chilli paste, cabbage and onion together.

Add salt, one teaspoon of chilli powder and one teaspoon of coriander power in it.

Add one cup gram flour and bind all things together in a stiff batter to make koftas.

Heat oil for deep frying in a pan.

When it is appropriately hot for frying, take little batter in your hand and leave in the pan giving it a round shape as much as possible. Repeat it till the frying pan is full of koftas. Fry all koftas till golden brown flipping on both sides. Take them out on a kitchen towel.

Take one table spoon of oil in another pan.

Heat it and add hing powder and cumin seeds. Let them splatter.

Add ginger-garlic-green chilli paste. Saute for a minute.

Add one chopped onion. Saute till golden brown.

Add chopped tomatoes. Cook them till tender. Add turmeric powder, degi mirch and coriander powder. Cook for a minute.

Add one cup of water and cook for five minutes.

Turn off flame and let it cool.

Blend this masala to a fine paste.

Now in the same pan heat one table spoon of oil. Add this puree along with two cups of water and salt to it.

Simmer for 10 to 15 minutes.

Add koftas and cook for another 10 minutes on a low flame.

Add cream, garam masala and amchoor powder, give a good stir and mix well.

Turn off flame.

Garnish with coriander leaves.

Serve hot with chapati or parantha.

This creamy delight is rich in enticing flavours and loaded with goodness of cabbage, gram flour and cream.