chutkibharnamak.blogspot.com

Thursday, 2 March 2017

Cabbage Kofta Curry


 Cabbage kofta curry prepared with koftas of grated cabbage in gram flour and freshly ground spices and  tomato gravy. This kofta curry can be served with chapatti, steamed rice and parathas.

Prepartion Time- 20 min.
Cooking Time 20 min.
Serve- 4 Person

Ingredients for Cabbage Kofta Curry-
Cabbage Kofta Curry

For Kofta-

·         Grated Cabage 200 gram.(1/2 Patta gobhi)
·         Green chilli 1-2 finally chooped
·         Red chlli powder ½ tespn
·         Gram Flour (besan) 4-6 tbspn
·         Salt to taste
·         Oil for frying

For Gravy-
·         2 Tomato finally chopped
·         1 onion chopped
·         2-3 garlic clove
·         1 inch chopped Ginger
·         ½ tespn Red chilli powder
·         2-3 tbspn Oil
·         ½ tespn jeera,
·         ½ tespn whole black paper
·         ½ cup Green peas
·         2-3 bay leaf
·         1 tespn Coriender powder
·         ½  tespn turmeric powder
·         ½ tespn Garam Masala
·         Salt to taste
·         Chopped coriander leaves for garnishing




Method-

How to make Cabbage kofta-

Grate the cabbage and take a deep pan add grated cabbage and water for boiling.
Boil at least 15 min, or till soften cabbage.


After boiling cabbage let it cool and wash normal water and squeeze properly.
( squeeze tightly almost become dry cabbage )

Now add in cabbage gram flour, chopped green chilli, red chilli powder, turmeric powder, salt (little amount).


All ingredients mix properly and make a like soft dough.

Take enough oil in a deep pan and let it heat, Make a small ball from the cabbage mixture.


When heating oil fry all koftas until they turn golden brown in color from all sides. Take out the fried koftas in a plate, keep a side.



   
For Gravy-

Take onion, garlic, ginger, jeera, black paper in a mixer grinder and make a smooth paste.

Take 2-3 tbspn oil in a pan and heat it. When oil is hot, add bay leaf.

After bay leaf add onion paste and sauté 3-4 min on low flame, now add turmeric powder, red chilli powder, coriander powder,  salt and stir the masala constantly for  2-3 min.

Now add chopped tomato and green peas and sauté until oil starts floating on the surface, then add garam masala and sauté.



When oil has started separating from the masala now add 1 cup of water  cover and for cook 3-4 min.  

Now gravy is ready and place the all  koftas in the curry, and garnish with coriander leaves.

   
Now Cabbage kofta is ready for serve.


Serve with steamed rice or chapatti.