Cabbage Kofta Curry
I love any gravy that comes with Koftas… Many a times, I mentioned on this space that my mum is an expert feeding me so many varieties of kofta! So again, I have learnt this one from her only. Never thought of making it here, but huhhhhh… I’m fed up of the same ‘Malai Kofta’ in every Indian restaurant around :( Why don’t they add 4-5 kofta curries quite like we get in India? Entirely their choice… Of course! But to have a change, I used cabbage to make koftas this time :)
I munched a few of them as a snack as well… But that’s okay! They weren’t deep-fried as I use my paniyaram pan to shallow-fry them. Wait, I’m not done yet! For enhancing the richness of this subzi, I made Makhani gravy for the 1st time (I’m not much fond of it though). Here you go with a full-fledged recipe…
1 cup Cabbage, finely chopped
2 tbsp Besan
1 tbsp Corn Flour
2 tsp Spring Onion greens, chopped
Salt, to taste
A pinch of Turmeric Powder
1/4 tsp Red Chilly Powder
1 cup Tomato Puree
2 tsp Ginger-Garlic Paste
2 tbsp Butter, melted
1/2 cup Full Cream
Salt, to taste
1/2 tsp Red Chilly Powder
1 tbsp Kasoori Methi
1″ Cinnamon Stick
1 Green Cardamom
1/4 tsp Cumin Seeds
Dry roast them for 3-4 mins and once they are cooled down, grind it to make a fine powder.
STEPS TO FOLLOW:
- Take cabbage in a big bowl and sprinkle salt over it. Keep it aside for a while for cabbage to release water.
- Mix rest of all ingredients and knead a soft dough out of it.
- Heat paniyaram pan with a few drops of oil in each mould.
- Put a tablespoon full of kofta mixture in cavities and shallow-fry them until they are crisp and golden brown in color.
- Saute roughly chopped onion in a tsp of oil and grind it to make a fine paste.
- Heat butter in a big vessel and add prepared spice mix in it.
- Saute for 4-5 seconds and add ginger garlic paste along with onion paste.
- Add tomato puree, kasoori methi and all the spices. Mix everything well and cook it uncovered for 1-2 mins.
- Mix full cream and simmer for about 5 mins.
- Add cabbage kofta and stir quickly just before you serve with Naan or Paratha!
- You can use full fat milk to replace full cream here, to cut off richness a bit.
- Also, garam masala can be used if you don’t want to go with freshly ground spice mix!