Koftas are fried pakora ball, usually made with minced meat, paneer but can be made with just about any vegetable as well. They are typically served in a rich creamy sauce. Cabbage kofta curry is an aromatic, delicious, not too spicy curry and easy to cook.
Ingredients :
For the Kofta ~
Cabbage - 1/2 of big cabbage
Onion - 1
Ginger-garlic paste - 1 tbsp
Green chilli - 1, finely chopped
Besan flour - 1/2 cup as needed
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Oil to fry
For the Curry ~
Onion - 2, medium
Ginger-garlic paste - 1 tbsp
Tomato paste - 1 cup
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - tsp
Cumin powder - 1/4 tsp
Salt to taste
For the tadka ~
Cloves - 2
Green cardamom - 2
Cinnamon - 1 inch
Bay leave - 1
Jeera - 1 tsp
Method :
For the making koftas ~ Wash and finely chopped cabbage.In a mixing bowl add all the kofta ingredients, adjust gram flour as needed to make of very soft dough and mix thoroughly using your hand. Make round balls all of equivalent size. Cabbage contain water try to make kofta ball quickly as you can otherwise dough become watery.
Heat oil for deep frying on medium-high heat. To check if the oil is ready just put small piece of the mix, it should come up right away. Now put 5-6 balls in the hot oil, let them fry 2 minutes. Once the bottom of the balls looks light brown turn them around. Let the other side fry. Cabbage balls should be fried on low heat so that inside of the balls get cooked. Once the balls become golden brown take them off the oil and place them in a plate over the paper towel so that extra oil could be absorbed. Repeat the process until all the balls are fried.
For the gravy ~ Heat oil in a non-stick pan add all tadka ingredients. When the seeds are crackle add chopped onion, fry until golden. Add ginger-garlic paste, saute for 1 minute. Then add turmeric powder, red chilli powder, cumin powder, coriander powder, saute for few seconds.
Now add tomato paste, salt mix and keep stirring the masala frequently on low flame. Add water mix with masala, cover the pan and cook for 10 minutes. Adjust the thickness of the gravy to your taste. Add the prepared koftas and let it simmer for another 6-7 minutes. Turn off the heat.
Serve hot with rotis......
Sending this to Recipe Junction's "Spotlight : Festive Treats", Guru's "Vegan Special'13", Srivalli's "Side Dish", Pra Manj's "3F's-Food, Friendship, Fun"
Ingredients :
For the Kofta ~
Cabbage - 1/2 of big cabbage
Onion - 1
Ginger-garlic paste - 1 tbsp
Green chilli - 1, finely chopped
Besan flour - 1/2 cup as needed
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Oil to fry
For the Curry ~
Onion - 2, medium
Ginger-garlic paste - 1 tbsp
Tomato paste - 1 cup
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - tsp
Cumin powder - 1/4 tsp
Salt to taste
For the tadka ~
Cloves - 2
Green cardamom - 2
Cinnamon - 1 inch
Bay leave - 1
Jeera - 1 tsp
Method :
For the making koftas ~ Wash and finely chopped cabbage.In a mixing bowl add all the kofta ingredients, adjust gram flour as needed to make of very soft dough and mix thoroughly using your hand. Make round balls all of equivalent size. Cabbage contain water try to make kofta ball quickly as you can otherwise dough become watery.
Heat oil for deep frying on medium-high heat. To check if the oil is ready just put small piece of the mix, it should come up right away. Now put 5-6 balls in the hot oil, let them fry 2 minutes. Once the bottom of the balls looks light brown turn them around. Let the other side fry. Cabbage balls should be fried on low heat so that inside of the balls get cooked. Once the balls become golden brown take them off the oil and place them in a plate over the paper towel so that extra oil could be absorbed. Repeat the process until all the balls are fried.
For the gravy ~ Heat oil in a non-stick pan add all tadka ingredients. When the seeds are crackle add chopped onion, fry until golden. Add ginger-garlic paste, saute for 1 minute. Then add turmeric powder, red chilli powder, cumin powder, coriander powder, saute for few seconds.
Now add tomato paste, salt mix and keep stirring the masala frequently on low flame. Add water mix with masala, cover the pan and cook for 10 minutes. Adjust the thickness of the gravy to your taste. Add the prepared koftas and let it simmer for another 6-7 minutes. Turn off the heat.
Serve hot with rotis......
Sending this to Recipe Junction's "Spotlight : Festive Treats", Guru's "Vegan Special'13", Srivalli's "Side Dish", Pra Manj's "3F's-Food, Friendship, Fun"
