
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
- 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)
KOFTAS
- Boil the chana daal with little salt till its 75% done.
- Boil some water in a pan, add 1/2 tsp salt and the finely chopped cabbage and steam for about 10-15 minutes.
- 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.
- Then, squeeze out all the liquid from the cabbage and reserve it for further use.
- 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.
- 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.
- 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.
- 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.
- Then add the powdered cashewnuts which will further thicken the gravy to a nice consistency.
- Just before serving, simmer the gravy for 5 minutes and pour over the koftas.
- Enjoy with roti or rice.
Good one...
ReplyDeleteInteresting, i never knew u could make kofta curry from cabbage as well... definitely worth trying!
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