For the Kofta: 1 small cabbage, shredded finely 2 small onions , minced finely Salt to taste 1 tsp Garam Masala powder 1 tsp Chilli powder 1 cup Besan For the Curry: 1 large onion, sliced finely 2 cloves 1 cinamon stick 1-2 cardammom pods 1 medium onion 5 garlic clovettes 1 small piece ginger 1 tsp jeera 1 tsp Coriander seeds 1 tsp poppy seeds 1 tsp cashewnuts 4-5 green chillies 1 medium tomato 1/2 cup chopped coriander leaves 1/2 tablespoon yogurt
Mix all the kofta ingredients together and make a batter. Pour small round lumps of the batter in hot oil, deep fry and set aside.
Heat oil in a pan and fry the sliced onion till it turns translucent. Now add the masala paste. Fry till the oil starts separated from the onions.
Add 1 tablespoon of yogurt and mix well. Add salt and enough water to make a think gravy and bring the mixture to a simmer. Add the deep fried koftas and heat through. Serve hot with chapatis or rice.