Monday, April 10, 2017

Cabbage Kofta Curry

Cabbage kofta (in appe pan)


Cabbage (grated): 200 gm
Salt to taste
Red chili powder: 1/2 tsp.
Coriander powder: 1/2 tsp.

For the curry:

Cooking oil: 3 tsp.
Cumin seeds: 1 tsp.
Coriander seeds: 1/2 tsp.
Fennel seeds: 1/2 tsp.
Poppy seeds: 1/2 tsp.
Black peppercorns: 1/4 tsp.
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomatoes (chopped): 2
Yogurt: 1 cup
Salt to taste
Red chili powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Tamarind: 1 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Cream: 1 tsp.
Coriander leaves to garnish

  1. To make kofta, mix the grated cabbage with salt, red chili powder and coriander powder.
  2. Mix well with hands and make medium sized round balls and keep aside.  
  3. Heat the appe pan on low heat and when warm, add a drop of oil in each cavity. 
  4. Put one cabbage ball in each cavity. DO NOT COVER. 
  5. Let cook for some time and turn the kofta to other side. Let cook both sides and remove from the appe pan and keep aside. 
  6. To prepare the curry: heat 2 tsp. oil and crackle cumin seeds. When they splutter, add the whole spices: coriander seeds, fennel seeds, poppy seeds and black peppercorns. 
  7. Add the onions and saute them until transparent and starting to brown. Add the ginger-garlic paste and stir. Let cook until the raw smell goes away. 
  8. Add the tomatoes and sprinkle salt. Cover and let cook until the tomatoes are soft and mushy. Remove cover and stir. 
  9. Turn off the flame and let it cool. 
  10. When cooled, grind to a smooth paste adding a little water. 
  11. Heat the same pan again and add a tsp. of oil. Add the paste and a cup of water. Stir and bring to a rolling boil. 
  12. Add the yogurt and mix well. Let cook for about 10 minutes. 
  13. Add the red chili powder, turmeric powder, tamarind. Mix and let everything cook for about 5 more minutes. 
  14. Add the garam masala and kasoori methi and give a stir. Turn off the flame. 
  15. Just before serving add the koftas to the curry, garnish with a tsp. cream and freshly chopped coriander leaves. 


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