Ingredients:

Heat oil in fry pan, slowly drop the cabbage balls into the hot oil, this should be fried in a low heat as the inside of the balls get cooked.  Once the bottom of the balls getting brown gently flip it and fry until  light brown.




Keep it in a paper towel just to absorb the extra oil.

Ingredients for the gravy

Tomato                 : 3 nos
Green chillies       : 2 nos
Chopped ginger    : 1"pc
Cumin seeds         : 1/4tsp
Asafoetida            : a pinch
Milk                      :2 tbsp
Cream                   : 2 tbsp
Chilli pdr              : 1tsp
Coriander pdr       : 1tbsp
Besan                    :1tsp
Salt to taste
Kasoori methi       :a pinch
Garam masala       :1/4tsp
Coriander leaves for garnishing
Oil                         : 2tbsp

Method for the gravy

Cut the tomatoes and blend it in a mixie to make a puree, keep aside. 
Heat oil in a pan add Asafoetida, chopped ginger, chopped green chilli,cumin seeds and besan.
Fry them together till the besan  gives out a nice smell.
 Now add the tomato puree, chilli pdr, coriander pdr and salt.
Boil it till the gravy reduced  to half, reduce flame and add the milk to this. Boil for a few seconds and add kasoori methi and garam masala.Then  add cream to this and mix well.


 Finally add the koftas to this, carefully stir it otherwise the koftas will break. Better to add the koftas just before serving.


 Garnish with coriander leaves and serve it with paratha, chappathi or fried rice.