Cabbage Kofta Curry | Band Gobi ke Kofte | Kofta Curry

 

VIDEO

STEP BY STEP CABBAGE KOFTA CURRY:

INGREDIENTS:

FOR KOFTA:

Grated Cabbage  - 2 Cups

Red Chili Powder - 1 tsp 

Coriander Powder- 2 tsp 

Besan Flour         - 1/2 Cup

Coriander leaves  - 1/4 bunch

Salt                     - to taste

Oil                       - for deep frying

FOR CURRY:

Oil                       - 2 tsp 

Cumin Seeds        - 1 tsp 

Onion                  - 2 minced (Medium size onions)

Ginger Garlic paste- 2 tbsp 

Green Chili            - 2 finely chopped

Salt                      - to taste

Tomato Paste        - Grind 4 medium sized tomatoes

Red Chili Powder    - 1 tsp 

Coriander Powder   - 2 tsp 

Garam Masala        - 1 tsp 

Turmeric Powder    - 1/4 tsp 

Kasuri Methi          - 1 tbsp 

Water                   - as requried

TO GRIND:

Cashews                - 1/4 cup 

Poppy Seeds          - 1 tsp 

HOW TO MAKE:

In a bowl take grated cabbage, besan flour, red chili powder, coriander powder, Coriander leaves and salt.  Mix well and form a dough.  Do not add water.  Make small size balls and keep aside.  

Heat oil in a kadai and deep fry the balls.  Do not overcrowded.  Keep flame in medium flame that helps the kofta balls fry evenly.  Fry until golden brown and drain on the paper towel.  

Heat oil in a kadai, add cumin seeds. Add minced onion, minced ginger garlic, chopped green chili and little salt.  Remember we have added salt in kofta balls so add carefully.  Saute until onion translucent.  Add tomato paste. 

Add red chili powder, coriander powder, garam masala, turmeric powder and kasuri methi.  Mix well and cook until oil separates.  

Meanwhile, grind cashews and poppy seeds into fine paste by adding little water.  

Stir the curry often to avoid sticking in the bottom.  When the oil separates add ground cashew paste.  Add required water and mix well.  Bring to boil.  Coz of cashew paste the curry gets thicker so add water as required.  

When starts boiling add fried kofta balls.  Mix gently and do not break the balls.  

Keep medium flame, cover and cook for 5 to 6 minutes.  Garnish with chopped coriander leaves.  

Cabbage Kofta Curry is ready to Serve with Roti, Pulao or Parotta of your choice. 

TIPS:

Try with other veggies to make kofta balls.  

Cashew paste makes the curry thicker and thicker while boiling so add water as required.  

Fresh cream can be used at the end to make the curry even more rich.