In a bowl mix finely shredded cabbage, finely chopped onion, salt, garam masala, coriander powder, red chilli powder, turmeric powder, zeera powder, refined oil, besan and water.

Keep it in the fringe for 20 minutes. Remove them from the fridge.

Make balls and put a wok or kadai for deep frying the koftas. Deep fry them in refined oil.

In a pan, dry roast cloves, poppy seeds, coriander seeds, green cardamom, cassia, chopped onion, whole garlic, whole ginger and whole green chilies.

Pound them in mortar and pestle with sea salt and fresh coriander leaves or put in blender and mix.

In a pan add refined oil and julienne onion. Saute till onion change color.

Add the tomatoes. Saute well till tomatobecome mushy.

Add the spice mix into the pan. Add little water.

Mix them well together and add little sugar, salt and little water.

Cover them and simmer it for some time.

Add koftas, cashew nut, raisins, whisked curd and a squeeze of lime to the mixture. Mix them well.

Serve Hot