Cabbage Kofta Curry My Recipebox:

Cabbage Kofta curry is a fine mughlai dish with less fat combined with cabbage and channa dal made in spiced yoghurt saucy gravy.



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Author Vahchef Servings 4 persons
Published February 17, 2008 Cooking Time (mins) 20-25
Main Ingredient 18 Preparation Time mins

Description
Cabbage Kofta curry is a fine mughlai dish with less fat combined with cabbage and channa dal made in spiced yoghurt saucy gravy.

Recipe of Cabbage Kofta Curry

Ingredient Name Quantity Unit
cabbage  1/2 Numbers
chana daal boiled  3 Teaspoons
green chilli finely chopped  1 Numbers
besan for binding  1/2 Teaspoons
onion chopped  1 0
shahi jeera  1/2 0
ginger garlic paste   tsp 0
red chilli powder  1 Teaspoons
coriander powder  1 1/2 Tablespoons
cumin power  1 Teaspoons
cashew powder  2 Tablespoons
yoghurt beated  1/2 to 3/4 Cup
dry mint powder  1 Teaspoons

Directions
  1. Boil some water in a pan, then add the finely chopped cabbage. Boil the chana daal till its 70% done. Add the chana daal to the steaming cabbage, cover and cook till the cabbage is soft and cooked completely and also the daal. cooking cabbage properly is necessary so that the koftas dont break while frying.
  2. When they are well done put them on a muslin cloth and squeeze out all the water from it. Reserve the water dont throw. Now take the cabbage and chana daalto it add apinch of shahi jeera, red chilli powder, chopped green chilli, salt, little besan and mix everything so that you can make small balls of it ready to fry.
  3. Heat the oil on slow flame, avoid heating oil too hot. Drop them in oil and fry them on slow heat till they get golden brown, remove them and set aside.

GRAVY
Heat some oil in the pan, add shahi jeera and then onion, little salt and cook the onions till they are
slightly brown. Then add the turmeric and ginger garlic paste, when g-g paste is cooked add the
reserved water to it. Then add the red chilli pwdr, corriander pwdr and cumin powder and mix
well and then add the beated yogurt to it and bring it to nice boil till gravy is cooked.
Gravy is done when the froth coming disappears completely. When it come to boil and thickens
little add the powdered cashew-nuts which will further thicken the gravy to a nice consistency.
Then add the dried mint powder and let it cook and thicken. Add the koftas and garnish with
green coriander.

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