Friday, March 22, 2013

CABBAGE KOFTA CURRY



INGREDIENTS:

       FOR THE KOFTAS:

  • Cabbage(patta gobhi)- 3cups,
  • Gram flour(Besan)- 2tbsp,
  • Salt(Namak)- as per the taste,
  • Turmeric powder(Haldi)- ¼ tsp,
  • Carom seeds(Ajwain)- 1/4tsp,
  • Chopped coriander(Dhaniya)- 1tsp,
  • Red chili powder(lal mirch)- ½ tsp.

      FOR THE GRAVY:
  • Tomato(Tamatar)- 2,
  • Onion(Pyaz)- 1small,
  • Ginger(adarak)- 1inch piece,
  • Garlic(lahsun)- 3 cloves,

     OTHER INGREDIENTS:
  • Coriander leaves(Dhaniya)- 1tbsp,
  • Dried fenugreek leaves(Kasuri methi)- 1 ½ tsp.
  • Oil- 3-4 tbsp.
  • Cumin seeds(Jeera)- ½ tsp,
  • Bay leaves(Tej patta)- 1,
  • Asafetida(hing)-pinch full.
  • curd(dahi)- 1 tbsp.
  • Gram flour(besan)- 2-3 tsp,
  • cinnamon(dalchini)- 1 inch piece,
  • Red chili powder(lal mirch)- 11/2 tsp or as per taste,
  • turmeric powder(haldi)- 1/2 tsp,
  • coriander powder(dhaniya)- 1 1/2 tsp,
  • salt(namak)- to taste,
  • garam masala- 1/4 tsp. 

METHOD:
1.    Chop cabbage finely or grate.
2.    Add kofta ingredients and mix well.
3.    Make round balls and deep fry koftas to golden brown colour. keep aside.
4.     Make paste of all gravy ingredients.
5.     Heat oil in a heavy bottom vessel.
6.     Add cumin seeds, hing, bay leave and cinnamon.
7.     Add besan and fry for 2 mins in low flame
8.  Add red chili powder, turmeric powder, dhaniya powder and garam masala. mix well.
9.   Pour gravy and mix well. cover the vessel. Keep stirring at intervals and check if the gravy is done.
10.    Once gravy done, add kasuri methi,curd and switch off the gas.
11.    At the time of serving heat the gravy, add koftas, mix well.
12.    garnish with coriander leaves.





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