• Add the chopped cabbage and scrambled paneer in a wide bowl and add salt.
• Keep this aside for 15 minutes after mixing well.
• Now squeeze out the extra water as much as you can and keep it aside.
• Add red chilli powder, garam masala, little salt, besan and mix well.
• Now start making balls. If you still can’t bind this properly add 1-2 tbsp of besan to this cabbage paneer mixture and start making balls.
• It yielded approximately 12 balls for me.
• Heat a paniyaram pan, and add little oil to this and start cooking the kofta balls in a medium low flame. This will take little time but instead of deep frying this method is ok.
• Cook all sides by turning it around till it becomes golden brown in color.
• Koftas are ready. Keep this aside.

For gravy:

• Roughly chop the onions and peel the skin of the garlic. Saute this in a tbsp of oil till the onions turn brown.
• Grind this into a smooth paste along with tomatoes, chilli powder, kasoori methi and tomato ketchup.
• In a pan add oil and add the ground masala.
• When it leaves oil on the side add the milk ( I used full cream milk) and add 1 cup of water too. Make the gravy little thin as after adding the koftas the gravy will thicken .
• Add garam masala to this and mix well.
• When the koftas are completely cool, add to the hot gravy and switch off the flame.
• Garnish with coriander leaves.