{"0":"Start the preparations by washing the tomatoes and the cauliflower. Remove the outermost leaf of the cabbage and wash the cabbage. Grate the cabbage and the cauliflower into small pieces. Place the tomatoes into a blender and make puree out of them. Peel the ginger and cut it into tiny pieces.","1":"Mix the cabbage and cauliflower with the chickpea flour and the water to a nice paste. Sprinkle some salt on top and mix it well. It should be slightly liquid.","2":"Now you need to heat up oil for deep-frying in a pot or wok. Once the oil is properly hot, you can dip your hand into your cabbage-cauliflower-dough and take out a hand full of it. Drip about half of it slowly into the oil. Repeat this until there are several balls in the oil. Deep-fry these balls while carefully turning them from time to time so that they can get done well. After about two minutes, they will be golden and ready for you to take them out. Place them into a bowl on the side.","3":"Now take a wok and heat up the oil in it. Once hot, you can add cumin, garam masala, coriander, turmeric and the fresh ginger pieces into the oil. Stir gently so that the spices don’t burn but get roasted well. Once they have spread their delicious aroma in your kitchen, you can add the tomato puree into the pot and mix it well with the spices. Let it get hot and when it is, add the cream into the pot as well. Stir and let the cream get hot, too. Finally, add the cabbage and cauliflower balls and gently mix everything once more.","4":"Once everything is hot, you can switch off the stove and serve your dish while it is still hot!","5":"Enjoy your meal!"}