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Cabbage Kofta Curry

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Kofta curries are my favourite and I prefer them any day. By the koftas are fried pakoras balls simmered in spicy gravy and there many variations of making it. Grated cabbage is mixed with little gram flour and spices which in turn produces crispy pakoras. Later these fried pakoras are immersed in hot and spicy tomato gravy.

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Ingredients

  • For Koftas:
  • 2 cup shredded cabbage /patha gobhi
  • 3/4 cup gram flour or as needed
  • 1/2 teaspoon cumin seed /jeera
  • 2 teaspoon chopped coriander/hara dhania
  • 1 teaspoon shredded ginger/adrak
  • 1 chopped green chilli/hari mirch
  • 1 teaspoon salt
  • Oil to fry
  • For Gravy:
  • 3 medium tomatoes
  • 2 onions/pyaz
  • 1/2 inch ginger/adrak
  • 5 cloves garlic/lehsun
  • 1 green chilli
  • 2 tablespoon yogurt
  • 2 tablespoon oil
  • Pinch asafoetida/hing
  • 1 teaspoon cumin seed /jeera
  • 1 tablespoon gram flour/basen
  • 1 tablespoon coriander powder/dhania
  • 1/2 teaspoon turmeric /haldi
  • 1/2 teaspoon salt -adjust to taste
  • 1/4 teaspoon red pepper powder/lal mirch
  • 2 tablespoon finally chopped coriander/hara dhania
  • 1 teaspoon sugar

Details

servings 4
Level of difficulty Difficult
Preparation time 5mins
 Cooking time 10mins
 Cost Average budget

Preparation

Step 1

Mix together all the kofta (dumpling) ingredients. Adjust gram flour as needed to make a texture of very soft dough.
Heat the oil in a frying pan on medium-high heat.

Step 2

Check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.

Step 3

Fry the koftas in small batches.Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.
Set aside

Step 4

Blend the tomatoes, green chillies, garlic, onions and ginger to make a puree.

Step 5

Heat the oil in a saucepan on medium-high. Add the asafoetida, cumin seeds and gram flour.Stir for minutes.

Step 6

Add the tomato puree, coriander powder, turmeric, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.

Step 7

Next add yoghurt and cook for another minute.

Step 8

Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.

Step 9

Add the prepared koftas and let it simmer for another 7 to 8 minutes.

Step 10

Turn of the heat and add the coriander and cover the pot.

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Make the dumpling mix just before you are ready to fry the koftas otherwise it will become watery.

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