Cabbage Veggie Meatballs

In a mixing bowl, take the Green Cabbage (3 cups) , Ajwain Seeds (1 tsp) , Ground Turmeric (1/4 tsp) , Kashmiri Red Chili Powder (1/4 tsp) , Garam Masala (1/4 tsp) , Asafoetida (1 pinch) , Dahi (1 Tbsp) and Salt (to taste) .

Add Dried Chickpeas (1 cup) & Baking Soda (1 pinch) and mix well. Keep the cabbage mixture aside for about 25-30 mins. The kofta mixture would have become moist as the cabbage would release its juices.

If the mixture looks dry, then you can add some Water (to taste) .

Heat Oil (as needed) for deep frying in a pan or kadai. Make small balls of batter and fry the kofta till crisp and golden.

Heat a Olive Oil (2 Tbsp) in a kadai, add Bay Leaf (1) , Black Cardamom (1) , Green Cardamom Pods (2) , Cinnamon Sticks (1/2 in) and Whole Cloves (2) . Fry the whole spices till fragrant, about 10-15 seconds.

Add the Onion (1) and fry till golden.

Add the Fresh Ginger (1/2 in) and Garlic (2 cloves) and saute till the raw aroma of the ginger-garlic goes away.

Add the Tomatoes (3) , Ground Turmeric (1/4 tsp) , Kashmiri Red Chili Powder (1/4 tsp) and Ground Coriander (1/4 tsp) .

Let this mixture cool and then grind mixture with some water to a smooth paste with about 1/2 cup of Water (to taste) .

In the same pan, gently heat about Olive Oil (1 Tbsp) . Add the ground Masala Paste and stir with the oil. Immediately add Water (2 cups) and again stir well.

Add Salt (to taste) and simmer the mixture till it thickens a bit and reaches a medium gravy consistency. Make sure the curry is cooked well.

Then add Cream (1 Tbsp) and add the Dried Fenugreek Leaves (1/2 tsp) & stir again. Switch off the fire.