30 Apr 2014

Patta Gobhi (Cabbage) Kofta Curry

Patta Gobhi (Cabbage) Kofta Curry

2 cups very finely shredded patta gobhi (cabbage)
1 cup besan (gram flour)
1/2 cup chopped onion
1 tsp red chilly powder
1/2 tsp ginger paste
1/2 tsp turmeric powder
1 tsp cumin powder
1/2 tsp Ajwain
1/2 cup fresh chopped coriander leaves
Salt to taste and
Oil for frying
Black salt for seasoning koftas

1 tbsp oil
Pinch of asafoetida powder (Heeng)
2 medium tomatoes puree
1/2 tsp ginger paste
1/2 tsp green chilly paste
2 tbsp curd
1 tsp fennel powder
1 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilly powder (or adjust it to your taste)
1/2 tsp mix of grounded black pepper and cloves
1 tsp corn starch paste (dissolve corn starch in 2 tsp of water for its paste)
1 bay leaf
Salt to taste

For garnishing:
Chopped fresh coriander leaves


Mix finely chopped shredded cabbage with onion, gram flour, red chilly powder, ginger paste, turmeric powder, cumin powder, ajwain, coriander leaves and salt to taste. Add water and make very thick batter for koftas. (Should not be like a dough but).
Heat oil in pan. Fry koftas in it until crisp from outside and still soft from inside on a medium flame. Once done keep it aside. Season it all with a very little black salt..

In a pan add oil and heat, now add bay leaf, pinch of asafoetida powder, tomato puree, ginger paste, green chilly paste and all dry spices listed above in curry ingredients. Now add little water, corn starch paste, and curd. Keep stirring for about few seconds and add those fried koftas in it. Again cook for 1-2 minutes. Curry should be little thick.
Garnish with fresh chopped coriander leaves.
Serve it with plain paratha, naan, roti or with anything of your choice (can also serve with plain rice or lemon rice).

Serves: 4
Total Time: 30-35 minutes

No comments:

Post a Comment