For making Cabbage Kofta, we need to start with the Cabbage Balls 

Making Cabbage Balls -

• In a large mixing bowl combine together shredded cabbage, crumbled paneer, powdered spices, ginger garlic paste, chickpea flour, salt and make a homogeneous mixture.
• You might need to sprinkle some water to bring everything together. Now when the kofta mixture is ready we shall proceed shaping balls.
• Apply some oil on you palms and take a spoonful of this mixture to shape into balls. Make sure that these balls should be smooth and there should not be any cracks.
• Meanwhile heat sufficient oil in a wok or kadhai. Dunk in the balls in hot oil very carefully and deep fry on low to medium heat till golden and crisp.
• Remove on a plate lined up with kitchen napkin to soak the excess oil.
• Make all the balls similarly and remove wok from the heat. Now we need to make the Gravy.

Kofta Gravy - 

• For making the gravy, roughly chop the onion and grind to a puree with little water.
• Also finely chop tomato and keep aside.
• Now heat oil in a pan and add in the whole spices like cumin seeds, bay leaf, black pepper, cinnamon, cloves. Let these spices splutter for few seconds to bring out the aroma.
• Now add in green chilly, onion puree and cook till the raw smell of onion goes away.
• Time to add in the chopped tomato and ginger garlic paste. Stir and let it cook till tomatoes get mushy.
• Add turmeric powder, salt, garam masala powder, red chilly powder and water. Mix well and bring to a boil. Add in the kofta balls, lower the heat and let it simmer for 5 more minutes.
• Switch off the flame and cover the pan with lid.
• Enjoy!

Notes -

Before you start frying the Cabbage Balls check with just one ball. If it breaks, then add some more chickpea flour to the mixture and then proceed with frying.

After making kofta curry keep it covered for at least half an hour and then serve, unless if you are in a hurry. This makes the balls delicious and soft as they get time to soak in the lovely flavors of gravy.