Cabbage kofta curry

Shred the cabbage very thinly (or pulse in a food processor).

Salt generously and leave an hour.

Add cumin powder, coriander powder, a little turmeric and, optionally, chopped green chilies.

Add chickpea flour a tablespoon at a time, mixing as if kneading a dough, until the mixture forms a ball; add a tablespoon of water if it will not come together. If it still will not form, leave it on the counter about 15 minutes. Form round balls.

Heat oil for deep frying; it is ready when the handle of a wooden spatula or a chopstick dipped in it sizzles instantly.

Fry one test kofta: if it falls apart, add more chickpea flour; if it browns as soon as it hits the oil, the oil is too hot -- lower the heat and wait.

Fry the koftas on medium-low in batches in a single layer until golden brown all round.

For the gravy, heat some of the frying oil with cumin seed and a dried bay leaf; add the potatoes and fry on medium until golden brown.

Add turmeric, Kashmiri red chili powder (or paprika), ground coriander and ground cumin; mix on medium heat to bloom the spices.

Add the tomato puree (or fresh tomatoes) and a little sugar.

Add the grated ginger and stir a few minutes until its raw smell goes away.

Add the hot water, keeping the gravy on the thin side since the koftas soak it up, and salt. Bring to a boil, cover and cook on low about 10 minutes until the potatoes are tender.

Taste and adjust the seasoning; remove the bay leaf. Add a little garam masala and leave 2 more minutes on low.

Put the fried koftas in a serving bowl, switch off the stove and pour the potato gravy over; serve immediately with steamed rice or roti.