Cabbage Kofta Curry,cabbage,Kofta,Cabbage Kofta Curry |

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

Boil some water in a pan, then add the finely chopped cabbage. Boil the chana daal till its 70% done.
Add the chana dal 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 don't break while frying.
When they are well done put them on a muslin cloth and squeeze out all the water from it. Reserve the water doesn't throw. Now take the cabbage and chana dal to it add pinch of shahi jeera, red chili powder, chopped green chili, salt, little besan and mix everything so that you can make small balls of it ready to fry.
Heat the oil on a 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.
Heat some oil in the pan, add shahi jeera and then onion, a little salt and cook the onions till they are slightly brown. Then add the turmeric and ginger garlic paste, when ginger garlicpaste is cooked add the reserved water to it. Then add the red chilli powder, coriander powderand cumin powder and mix well.
Then add the beaten yogurt to it and bring it to nice boil till gravy is cooked.Gravy is done when the froth coming disappears completely.
When it comes 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.

Boil some water in a pan, then add the finely chopped cabbage. Boil the chana daal till its 70% done.
Add the chana dal 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 don't break while frying.
When they are well done put them on a muslin cloth and squeeze out all the water from it. Reserve the water doesn't throw. Now take the cabbage and chana dal to it add pinch of shahi jeera, red chili powder, chopped green chili, salt, little besan and mix everything so that you can make small balls of it ready to fry.
Heat the oil on a 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.
Heat some oil in the pan, add shahi jeera and then onion, a little salt and cook the onions till they are slightly brown. Then add the turmeric and ginger garlic paste, when ginger garlicpaste is cooked add the reserved water to it. Then add the red chilli powder, coriander powderand cumin powder and mix well.
Then add the beaten yogurt to it and bring it to nice boil till gravy is cooked.Gravy is done when the froth coming disappears completely.
When it comes 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.

CABBAGE KOFTA CURRY