Cabbage kofta recipe

1. For the koftas
Mix the cabbage, carom seeds, powders, hung, curd and salt together well. Keep the mixture aside for thirty minutes.
Add the besan flour and baking soda and mix well.
Pour in the water if the mixture become too dry. Stir well.
Drop spoonfuls of the cabbage mixture into a pan of hot oil.
Fry the koftas until they are crisp and golden.
Place the koftas on a sheet of kitchen paper to seep out excess oil.
For the curry
Fry the bay leaf, cardamoms, cinnamon and cloves in hot oil for about ten seconds.
Add the onions, stir and fry until golden.
Add the ginger garlic paste and sauté for ten seconds.
Add the tomatoes and powders and stir well.
Remove the mixture from the stove, allow it to cool and the grind it into a smooth paste. Add ¼ cup of water before grinding.
Heat the butter in a pan on a low flame.
Stir in the paste and then add two cups of water.
Add salt as required and allow the mixture to simmer until it thickens slightly.
Add the cream and stir. Then, stir in the kasuri methi.
Remove the curry from the stove and add the cabbage koftas.
Garnish the kofta curry with coriander leaves.
Serve with rice, naan or rotis.