Ingredients
200g paneer
3-4 cups of finely chopped cabbage
1 medium potato, peeled and grated
1 level dessert spoon of flour
Salt
1 heaped dessert spoon of tomato puree
1 small onion
Oil for frying
A small piece of fresh root ginger (or a quarter teaspoon of dried)
A pinch of whole caraway seeds
Make sure you chop the cabbage finely for this recipe - the final result will depend on it. Mash the paneer with a fork first then mash it together with the potato, cabbage, flour and a little salt, this time using a potato-masher or some other heavy-duty implement. Roll the mixture into balls with your hands and lay them on a plate while you get the cooking liquid together.
You'll need a frying pan with a lid to cook your koftas. Finely chop the onion and fry it until it starts to go soft and transparent. If you're using fresh ginger add it with the onion, if dried add it later with the tomato puree. When the onion reaches the stage already described, pour enough water into the pan to get a depth of about 4 cm. Add the tomato puree and another pinch of salt, stir it in and bring to the boil. When the liquid is boiling, gently place the koftas in the pan and sprinkle some caraway seeds on them. Put the lid on tightly, reduce the heat to a gentle simmer and cook for half an hour. When you remove the lid at the end of the cooking time, the koftas will be transformed. They'll look absolutely brilliant and you'll be amazed that you managed to cook something like this yourself. Save this recipe until you've got guests - they'll be impressed.