Cabbage Kofta Curry


noorsrecipes - cabbage kofta curry

Ingredients for the Kofta

  • Grated cabbage – 2 cups
  • Gram flour – 3 tbsp
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Green chilli  – 2
  • Coriander leaves finely chopped – 2 tbsp
  • Oil – 1-2 tbsp
  • Oil for frying
  • Salt to taste

Method

  • Add a little salt to the grated cabbage. Keep it aside for 15 minutes
  • Squeeze out the water from the cabbage and add all the ingredients of the kofta to it
  • Make small equal sized ball and deep fry until golden brown. Remove and keep it aside

Ingredients for the gravy

  • Onion finely chopped – 1 medium sized
  • Tomato – 1 large
  • Ginger garlic paste – 1/2 tsp
  • Slit green chillies – 2-3
  • Cumin seeds – 1 tsp
  • Bay leaf – 1
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1 tsp
  • Fennel powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Gram masala powder – 1/4 tsp
  • Yogurt – 2 tbsp
  • Cashew paste – 2 tbsp
  • Fresh cream – 2 tbsp
  • Coriander leaves finely chopped – 3 tbsp
  • Oil – 2-3 tbsp
  • Salt as required

Method

  • Heat oil in a pan, add the cumin seeds
  • Once it crackles add the bay leaf and saute for a few seconds
  • Add the onions and fry till slightly brown. Add the ginger garlic paste and fry till the raw smell goes
  • Add the tomato puree and slit green chillies and cook for about 5 minutes
  • Add all the powders and fry for some more time
  • The oil starts to separate and the masala forms a lump once it’s done
  • Whisk the yogurt and add it along with cashew paste and cream and cook for sometime
  • Mix in the fried koftas and allow it to cook for about 5 minutes
  • Garnish it with finely chopped coriander leaves and serve hot with rotis
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Mutton Kofta Curry


Mum would make yummy Kofta curry and Kofta fry for us. Here’s how you can make them too!

To make the Koftas refer to the Mutton Kofta recipe posted earlier

Here’s the recipe for Kofta Curry 🙂

Kofta Curry.  Image Courtesy: Mujahid Khaleel

Kofta Curry. Image Courtesy: Mujahid Khaleel

Ingredients for the gravy

  • Onion – 1 medium sized
  • Tomato – 1 medium sized
  • Ginger garlic paste – 1 tsp
  • Curd – 1 heep tbsp
  • Fresh Coconut paste – 2 tbsp ( optional)
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Jeera/ cumin powder – 1 tsp
  • Garam masala -1/2 tsp
  • Coriander leaves – 1/2 cup
  • Oil – 2 tbsp
  • Salt – as required

Method

  • To Make the Koftas refer to the Mutton kofta recipe. Grind  the kheema and masala as shown in the recipe, mix well in a bowl and keep it aside. ( do not deep fry the Koftas).
  • Thinly slice the onions and dry roast them for about 8-10 minutes. After it cools, grind along with ginger garlic paste and half of coriander leaves.
  • Heat oil in a Kadai And fry the onion paste for sometime.
  • Grind the tomato and add it and fry till the raw smell goes and oil separates.
  • Add all the powders and salt and fry well. Now add some water and bring the gravy to a boil.
  • Meanwhile shape the kheema into lemon sized balls.
  • Once the gravy comes to a boil, add the kheema And curd, cook for 45 minutes on low flame.
  • If you want to add the coconut paste add it after 45 minutes and cook for another 15 minutes.
  • If not add the remaining coriander leaves and cook for total 1 hour on low flame.
  • Serve hot with rotis or rice.

Note: if you do not want to grind the onion, finely chop and fry till golden brown, then add the ginger garlic paste and tomatoes and follow the same procedure above.