Gobi Balls & Shahi Gravy

Gobi Balls & Shahi Gravy - Nishmitha Bhandarkar
Grate cabbage. Apply salt. Keep aside. After 15 mins squeeze out and drain excess water. Add finely chopped onion and coriander leaves, salt, chopped ginger gram flour, Lil rice flour, chilly powder, turmeric powder , Lil eno salt. Mix together to form bhajiya batter without adding too much water. Deep fry these balls. Your cabbage balls r ready. Keep aside . Now boil onions in hot water. Drain and cool and grind to a paste. Sauté in oil with tej patha wen light brownish add tomato puree, chilly pr, ginger garlic paste , turmeric pr and sauté well... now add beaten fresh curd and kitchen king masala. Boil well. Add cashew paste, salt and water. Make a thickish gravy. Boil well keep aside. Place the balls in a serving dish pour the gravy on the balls never vise versa. The balls will absorb all the gravy then garnish with chopped coriander and fresh cream. Serve hot with jeera rice or rotis.