This recipe is totally different in style, preparation and taste, but which are well suited in summer season. This combines minced meat with cabbage leaves and is suitably named Band Gobhi ki Qaliya.

Serves 4


For Gravy
2 tbsp Desi ghee      
½ cup Onion paste 
1 tsp Ginger paste 
1½ tsp Garlic paste                  
¾ tsp Turmeric powder         
1 tsp Cumin powder                
1 tsp Coriander powder         
1 tsp Yellow chili powder        
¾ cup Yoghurt, whisked           
¼ cup Onion paste, browned                   
¾ tsp Garam masala, powdered             
1 tbsp Fresh coriander, chopped           
1 tbsp Ginger juliennes         
Salt, to taste

For Rolls
16 large leaves Cabbage (band gobhi)  
1½ tbsp Desi ghee  
50 gm Onions finely chopped                  
1 tsp Ginger paste  
1½ tsp Garlic paste                  
1 tbsp Green chilies finely chopped        
500 gm Mutton coarse mince from leg                  
¾ tsp Turmeric powder         
1½ tsp Cumin powder              
¾ tsp Garam masala powder       
Salt, to taste

For Rolls
Wash cabbage leaves thoroughly and blanch for 30 seconds. Refresh in cold water and place in a strainer to drain.
Heat desi ghee in a heavy pan on medium heat. Add chopped onions, sauté until light brown, then add ginger and garlic paste, stir; add chopped green chilies and stir again for a few seconds before adding mutton mince. Stir well, sprinkle salt, turmeric and cumin powder and stir again. Cover and cook on low heat until the moisture evaporates and mutton is well cooked.
Remove from heat, sprinkle and mix garam masala, then leave partially uncovered to cool. Divide into 16 equal portions.
Place a cabbage leaf on a piece of cloth and pat dry. Place a portion of cooked mutton on one side of the leaf and roll. Close with a toothpick. Repeat the process with other cabbage leaves.

For Gravy
Heat desi ghee in a heavy pan on high heat. Add onion paste, sauté until light brown, add ginger and garlic paste and stir well. Reduce heat and add salt, turmeric, cumin, coriander and yellow chili powder; stir well and add whisked yoghurt. Stir for few seconds, add brown onion paste and sauté until ghee surfaces on top. Add a cup of water, bring to boil and simmer for few seconds to reach a thin gravy consistency. Sprinkle garam masala, cover and keep warm.  

Arrange cabbage rolls in a heavy pan, and pour gravy slowly, without disturbing the rolls. Seal with dough and Dum cook on low heat for 10-12 minutes.
Arrange cabbage rolls on a baking tray and bake for 2-3 minutes in a preheated oven at 1800 C. Then add the gravy and bake again, covered for 6-8 minutes.
Uncover, remove and gently place rolls on a serving dish. Pour gravy and garnish with chopped coriander and ginger juliennes.