| Recipe Name:
Cabbage Kofta Curry |
| |
| |
| Category:
Indian |
Sub Category:
Vegetarian |
|
| Prep Time |
Cook Time |
Serves |
|
|
2 |
|
| |
|
|
| |
Ingredients: |
| Cabbage |
|
150 g |
| Bread crumbs |
|
2 tsp |
| Besan |
|
4 tsp |
| Green chilli |
|
1/2 (chopped) |
| Salt |
|
1/2 tsp |
| Red chilli powder |
|
1/8 tsp |
| Garam masala |
|
a pinch |
| Fat |
|
for frying |
| |
| For gravy: |
| |
| Onion |
|
50 g |
| Ginger |
|
5 g |
| Garlic |
|
4 cloves |
| Tomato |
|
50 g |
| Salt |
|
1 tsp |
| Red chilly powder |
|
1/4 tsp |
| Turmeric powder |
|
1/4 tsp |
| Garam masala |
|
1/4 tsp |
| Coriander leaves |
|
few |
| Fat |
|
2 tbsp |
| Curd |
|
2 tbsp |
|
|
| |
Method: |
- Grind onion, ginger and garlic to a fine paste.
- Blanch the tomatoes and reduce to a puree.
- Beat the curds.
- Heat fat ion a pan and fry the onion, ginger and garlic paste to golden brown, till the fat separates out.
- Add salt, red chilli powder, haldi, tomatoes and curds and fry with the help of little water till the masala is done and fat separates out.
- Add sufficient water and cook covered for a few minutes till gravy is done.
- Wash and grate the cabbage.
- Add salt, masalas, green chilli, bread crumbs and besan and mix well.
- Make walnut size balls and deep fry in hot fat till golden brown.
- Add fried koftas to boiling gravy and cook on slow fire for 5 -10 minutes.
- Serve hot sprinkled with garam masala and coriander leaves.
|
| |
|
| |
|
| |
Sign In
Sign Up
