EAT '2' LIVE '2' TRAVEL

Cabbage for me always meant sabzi or bhaji made with carrots, peas and cubes of potatoes that one could have with rice or chappati. But recently, during one of my long long internet surfing sessions, I came across the recipe of Cabbage Kofta Curry. It sounded very interesting to me and trying it out would mean that I could have a some special gravy dish out of cabbage. The Koftas and gravy is extremely easy and quick to make, not to mention delicious. So here is my Cabbage Kofta Curry..





Ingredients

FOR KOFTAS

• 1/2 Cabbage head finley chopped or shredded
• 3 tsp Chana daal boiled
• 1 tsp minced Ginger
• 1/4 tsp Cumin seeds
• 1 Green chilli finely chopped
• 2 tsp All purpose Flour/Besan for binding
• Cooking oil for frying

FOR THE GRAVY

• 1/2 cup of Yoghurt beated
• 1 Onion chopped
• 2 tsp Tomato Puree
• 2-3 Green Chilis
• 1/2 tsp of Cumin seeds
• 1-2 cloves of Garlic, chopped finely
• 1 tsp Ginger paste
• 1 tsp Cumin power
• 1 tsp Red chilli powder
• 1/4 tsp turmeric powder1
• 1/2 tsp coriander powder
• 1 tbsp whole Garam Masala ( Cinnamon sticks, Bay leaves, Cloves, Cardamom pods, Mace blades, and black Peppercorns )
• 1 tsp cashewnuts powder (optional)

Directions
KOFTAS

1. Boil the chana daal with little salt till its 75% done.
2. Boil some water in a pan, add 1/2 tsp salt and the finely chopped cabbage and steam for about 10-15 minutes.
3. Add the chana daal to the steaming cabbage,cover and cook till the cabbage is soft and cooked completely and also the daal.{ Tip : Cooking cabbage properly is neccessary so that the koftas don't break while frying.
4. Then, squeeze out all the liquid from the cabbage and reserve it for further use.
5. Now add the chopped green chillies, minced ginger, cumin seeds, and the all purpose flour/besan enough to bind the whole thing together. Adjust the quantity of flour/besan to get a nice dough. Shape into lime size balls and deep fry {avoid heating oil too hot} till they turn golden brown.. Drain on tissue paper.

GRAVY

1. Transfer chopped onions, green chilis, tomato puree, coriander powder, cumin powder, turmeric powder, red chilli powder and yoghurt to a blender and blend all together. Keep the mixture aside.
2. Heat the oil in a deep pan and add one tablespoon of whole garam masala. Add cumin seeds and minced garlic. Then add the blended mixture. Cover and cook for 5-7 minutes while continously stirring in between. Fry till the oil separates.
3. Now add the reserved water and salt according to taste (remember the reserved juice already has salt, so do not add extra before tasting it). Bring to a nice boil. Add water if you do not want a thick gravy.
4. Then add the powdered cashewnuts which will further thicken the gravy to a nice consistency.
5. Just before serving, simmer the gravy for 5 minutes and pour over the koftas.
6. Enjoy with roti or rice.