Cabbage Kofta Curry

Finely chop the cabbage and carrot using a knife or chopper.

In a mixing bowl, combine the chopped vegetables, green chillies, fresh coriander, salt, cumin powder, chaat masala, coriander powder, turmeric powder, red chilli powder, and carom seeds. Mix well and let it rest for 10-15 minutes to release moisture.

Gradually add gram flour and mix until well combined. If needed, add a small amount of water to bind the mixture.

Heat oil in a deep frying pan over medium-high heat.

Test by frying a small portion first. If it breaks apart, add a little more gram flour for better binding.

Shape the mixture into small balls and carefully drop them into the hot oil. Fry until golden brown and crisp, tossing occasionally for even cooking.

Remove and place on paper towels to absorb excess oil. Set aside.

Heat oil in a separate pan. Add asafoetida, cumin seeds, and fennel seeds. Sauté until aromatic.

Add ground onion paste and cook until golden brown and the oil starts to separate.

Stir in ginger-garlic paste and sauté for 2-3 minutes until the raw aroma disappears.

Add turmeric powder, coriander powder, Kashmiri red chilli powder, and Kasuri methi. Stir well.

Add ground tomatoes and curd while stirring continuously. Cook until the oil separates from the masala.

Pour in water, season with salt, and add garam masala. Bring the curry to a boil.

Gently add the fried koftas into the curry and let them simmer for 8-10 minutes, allowing them to soak up the flavours. Adjust consistency by adding water as needed before turning off the heat.

Garnish with fresh coriander leaves and serve hot with roti or rice.