Sunday, December 11, 2016

Cabbage Kofta Curry, Cabbage Dumplings In A Creamy Gravy

          I didn't mean to take a break, it's so happened that I got a little busy on a couple of days and then as usual it took me a while to get back to the habit. Today's post is a simple and delicious kofta with cabbage, a recipe that I had tried long time back. Unlike most of the kofta gravies, this one does not have paneer, cream or any other milk products, we use cashew paste to make the rich gravy. The curry tastes very delicious and you can serve it with pilafs, rotis and naans..

Need To Have
For The Koftas

  • Cabbage - 2 + 1/4 cup, finely chopped
  • Besan Flour/Gram Flour - 6 tablespoons
  • Red Chilly Powder- 1 teaspoon
  • Garam Masala - 1/4 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Salt

For The Gravy

  • Red Chilly Powder - 1+1/2 teaspoon
  • Coriander Powder - 1 teaspoon
  • Cumin Powder - 1/4 teaspoon
  • Fennel Powder - 1/4 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Garam Masala - 1/2 teaspoon
  • Chopped Coriander - 2 tablespoons
  • Salt to taste

To Grind

  • Tomatoes - 3 medium, chopped
  • Onion - 1 medium, chopped
  • Garlic - 5 small cloves, chopped
  • Ginger - 1" piece
  • Cardamom - 2
  • Cashews - 6
  • White Poppy Seeds - 1/2 teaspoon

Original recipe here


          Though the ingredients list looks long, this is actually an easy dish, first using a food processor, chop the cabbage finely and keep.

          To the chopped cabbage, add a little salt, mix and leave for 30 minutes, then squeeze out the water from the cabbage and keep. To the squeezed cabbage, add the besan flour, chilly powder, turmeric powder and garam masala powder and mix, check for salt and then roll them into small balls, made about 12 of them.

          Heat some oil for deep frying, drop the cabbage kofta balls in it, deep fry till golden in color, remove drain and keep.

          Now let's make the gravy, grind together all the ingredients given under ' to grind ' into a fine paste and keep.

          Heat some oil, add the paste, add the turmeric, chilly, coriander, cumin and fennel powders, saute for about 10 minutes, till the raw smell goes away.

          Add about 11/2 to 2 cups of water, garam masala and salt, bring it to a boil, then simmer for about 8 minutes. Add the deep fried kofta balls and switch off, leave it covered for about 25 to 30 minutes. Then garnish with the chopped coriander and serve.

While sauteing the ground paste for the gravy, add a little water if the gravy sticks to the pan and keep sauteing till the raw smell goes away.
The besan flour acts as a binder, but don't go overboard and add too much of it, this will make the koftas harder, if you squeeze out the moisture well from the cabbage, the quantity given should be enough, if needed add a teaspoon or more.
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