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Sify Home > Food > Vegrecipes > Category > Different cooking style > Cabbage kofta curry without onion/garlic
Cabbage kofta curry without onion/garlic
By : Srikrupa Gopalswamy
Category : Vegetables, North indian, Different cooking style
Servings : 4
Time Taken : 15-30 mins
Rating :
Method

Method for make kofta balls:

  1. Heat oil in a deep pan for frying.
  2. Mean while take a mixing bowl and add cabbage, cumin, ginger, green chillies, salt, coriander leaves and lastly add gram flour and mix well; just sprinkle water and make a smooth dough.
  3. If it becomes too sticky add some gram flour to it.
  4. Make sure you don`t add too much water, as it will become sticky, and also don`t keep this mixture for long, as it may become watery.
  5. Make small, smooth balls and slowly drop the balls one by one in hot oil (Make sure it is not too hot).
  6. Do not crowd the balls, just drop 4 balls at a time and keep the flame on medium.
  7. Fry it till it turns golden brown in color. Drain excess oil with a help of a absorbent paper.

Method for making gravy:

  1. Put tomatoes, green chilies and ginger to make a puree.
  2. Heat oil in a pan, add cumin seeds, a pinch of asafoetida, then add the gram flour and simmer the flame and fry till the gram flour for about 2 minutes, now add the tomato puree, coriander powder, chili, turmeric powder, and cook on medium flame, until the tomato starts leaving oil, now add curd/yogurt and fry for a minute.
  3. Now add about 1 and 1/2 cups of water, when it comes to boil, reduce the flame and simmer cook for few more minutes.
  4. Adjust the thickness of the gravy accordingly.
  5. Now add the prepared koftas and simmer it for about 7 to 8 minutes.
  6. Lastly add the chopped coriander leaves.
  7. Serve hot with phulka or roti.
Ingredients:

For the kofta balls:
2 cups - cabbage, finely chopped
3/4 cup + as needed - gram flour/chickpea flour
1/2 tsp - cumin seeds
2 tsp - coriander leaves, finely chopped
1 tsp - ginger
1 and 1/2 tsp - green chilli, finely chopped
Salt as per taste
Oil to fry

For the gravy:
3 - tomatoes, medium size
1/2 inch - ginger
1 - green chilli
2 tbsp - curd/plain yogurt
2 tbsp - oil
Asafeotida, a pinch
1 tsp - cumin seeds
1 tbsp - gram flour/besan
1 tbsp - coriander powder
1 tsp - turmeric
3/4 tsp - red chilli powder (Adjust according to spice requirement)Coriander Leaves - 1 Table Spoon (Finely Chopped) 1 tsp - sugar
Salt as per taste

RECIPES BY SRIKRUPA GOPALSWAMY
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