PREPARATION

1. In a mixing bowl, add 300 grams grated cabbage, 100 grams grated paneer, 30 grams curd, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon green chili, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon carom seeds, 120 grams gram flour, 20 grams corn flour, 20 grams coriander and mix all the ingredients well.
2. Take some mixture on your hands and shape it into a lemon sized ball.
3. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
4. Drain it on an absorbent paper. Keep aside.
5. Heat 40 milliliters butter in a skillet, add 3 pods cloves, 1 bay leaf, 1 cinnamon stick, 1 teaspoon garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.
6. Then, add 150 grams onions and fry till translucent.
7. Now, add 200 grams tomato and saute until it turns soft and pulpy.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
10. Cook for another 3 - 5 minutes on medium heat.
11. Transfer this into a blender and blend it into a smooth puree.
12. Transfer this puree into a skillet and stir well.
13. Then, add 1/4 teaspoon nutmeg, 1 teaspoon garam masala, 150 grams fresh cream, 80 grams cashews paste, 1 tablespoon dry fenugreek leaves and mix it well.
14. Add 200 milliliters water and mix it again.
15. Bring it to a boil.
16. Now, add the fried koftas in it and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Garnish with coriander.
19. Serve hot with roti, naan or rice.

Mix Veg Kofta Curry

Servings - 2 - 3

INGREDIENTS
Boiled mashed potatoes - 90 grams
Bell pepper - 80 grams
Carrots - 80 grams
Mushrooms - 80 grams
Green beans - 60 grams
Onions - 70 grams
Grated paneer - 90 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 1/2 teaspoons
Gram flour - 50 grams
Coriander - 2 tablespoons
Oil - for frying
Cashews - 30 grams
Water - 140 milliliters, divided
Cumin seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Dry red chili - 3
Star anise - 1
Black cardamom - 1 pod
Cinnamon stick - 1
Cloves - 5 pods
Black peppercorns - 10
Oil - 2 tablespoons
Onions - 170 grams
Tomato - 260 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Butter - 2 tablespoons
Bay leaf - 1
Garam masala - 1 teaspoon
Fresh cream - 60 grams
Water - 600 milliliters
Coriander - 1 tablespoon
Fresh cream - for garnishing