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lets start step by step cabbage kofta curry recipe:

1. in a mixing bowl, take the ingredients required for making the cabbage koftas – finely chopped cabbage, ajwain (carom seeds), spice powders, curd/yogurt and salt.

2. mix well and keep the cabbage kofta mixture aside for about 30 mins.

3. the kofta mixture would have become moist as the cabbage would release its juices. add besan/gram flour and mix well.

4. if the cabbage kofta mixture looks dry, then you can add some water. if its too moist and batter like, then no need to add any water. i added about 1/4 cup water. mix well.

5. heat oil for shallow or deep frying in a kadai or pan. drop spoonfuls of the batter and fry the cabbage koftas till crisp and golden in medium hot oil.

6. drain cabbage koftas on paper towels to remove excess oil and keep aside.

7. in the same kadai, remove the excess oil that we had used for frying the cabbage koftas and keep about 2 tbsp oil. first add the whole spices and fry them till fragrant. then add the onions and fry till the onions get golden.

8. add the crushed ginger-garlic and saute till the raw aroma of the ginger-garlic goes away.

9. add the tomatoes and all the dry spice powders.

10. stir and saute till tomatoes soften and the oil starts to leave the sides of the mixture.

11. let this mixture cool and then grind this sauted onion-tomato mixture with some water to a smooth paste.

12. heat oil in the same pan. add the ground masala paste and stir. then add water, salt and again stir.

13. simmer the mixture till it thickens a bit and reaches a medium gravy consistency.

14. add cream and stir. then add the crushed kasuri methi & stir again. switch off the fire. if serving immediately, then add the cabbage koftas. if serving later, then reheat the curry/sauce and then add the cabbage koftas. the koftas absorb the gravy/sauce, so add the koftas just before serving.

15. garnish cabbage kofta curry with chopped coriander leaves. serve the cabbage kofta with rotis, naan, parathas or jeera rice.

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