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Cabbage Kofta Curry

Cabbage is known as “band Gobi” in India. It cooks as kofta, salad, soups, pickles, rolls & various vegetables etc. It has rich source of Vitamin K, C & Riboflavin. Cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation. It is good for people who are in diet. Usually in south India, cabbage is cooked with lots of coconut.

Ingredients:

For the Kofta:

1 small head cabbage

3 medium, cut into four pieces Potato

3/4 cup Gram flour

1/4 cup Paneer shredded   (optional)

1 chopped green chili

1 tablespoon cashew nuts (chopped)

1 teaspoon Red Chili Powder

1 teaspoon Coriander Powder

1 pinch Amchur powder

Oil for fry

Salt as taste

For Gravy:

3 medium tomatoes (chopped)

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon Turmeric powder

1 teaspoon Red Chili Powder

1 teaspoon Coriander Powder

1/2 teaspoon Cumin Seed Powder

1 teaspoon garam masala

½ tsp poppy seed paste

12 teaspoon cashew nut paste

2 Bay Leaves

3 medium, cut into four pieces Potato

2 tablespoon oil

Salt as taste

Bunch of coriander leaves (chopped)

Method:

For the Kofta’s:

Add salt in to the minced cabbage and leave it aside for a minute or so. Squeeze out the excess water from it.

Add the gram flour in it. Add the Coriander Powder, chopped green chili, chopped cashew nut, shredded paneer, red chili, amchur powder, salt and mix well.

Finally add coriander leaves and combine with the dough. Heat oil and deep fry the cabbage balls. Deep fry the potatoes. Keep aside.

For Gravy:

In a hot pan add 3 tsp of oil. Add bay leaf, ginger, garlic paste. Add 1 tsp of red chili powder, coriander powder, cumin powder, garam mashala and stir well for 1 minute.

Add chopped tomatoes, poppy seed paste, and cashew nut paste in it. You can add little water in it. Other wise it will burn and smell bad.

Add about 1 ½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.

Add the prepared koftas, fried potatoes and let it simmer for another 7 to 8 minutes. Turn of the heat and add the chopped coriander leaves in it

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