Cabbage Rolls Curry

Ingredients

• For the Cabbage Rolls and Filling
• 5 to 6 whole cabbage leaves
• 1½ cups mixed vegetables chopped fine (carrots, cabbage, cauliflower, french beans)
• 1 tsp green chilli ginger paste
• 1 tsp chilli powder
• 2 tsp coriander seeds powder
• 1 tsp garam masala powder
• 1 tbsp mixed nuts chopped fine (cashew, almond, pista)
• salt to taste
• 2 tsp oil
• ¼ cup finely chopped coriander
• 2 tbsp vegan cheese (optional) (Paneer if you are non vegan)
• For the Gravy:
• 1 tsp fennel seeds (Saunf, Sombu))
• ⅓ cup onion paste
• 1 tsp green chilli ginger paste
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala powder (optional)
• salt to taste
• 3 medium tomatoes
• 7 to 8 whole cashew
• 1 tsp oil

Instructions

1. Filling:
2. Heat a pan with I tsp oil.
3. Add green chilli ginger paste and sauté.
4. Then add the chopped vegetables and sauté.
5. Add chilli, dhania, turmeric powders, mixed nuts and salt and sauté further. Do not overcook.
6. Add grated cheese / paneer and coriander leaves and set aside to cool.
7. Rolls:
8. Cut the cabbage close to the stem at the head.
9. Gently remove each leaf from outside.
10. Boil water in a pan. Add the leaves. Close the pan and boil for few minutes till theleaves become soft.
11. Drain from hot water and set aside to cool.
12. Take a leaf and trim the thick part close to the leaf.
13. Take 2 tbsp of the filling, keep it slightly below the centre.
14. Fold from down and then from sides and start rolling tightly to make sure that therolls do not open. Repeat with all leaves.
15. Keep them on a plate with the ends down.
16. Heat a cast iron / heavy bottomed skillet / Tawa
17. Keep the rolls and toast them on both sides till they become brown. No need for oil.
18. You can either cut them into halves or keep them full. It’s your choice.
19. Gravy:
20. Either grate the onion or make a paste.
21. Blend the tomatoes and cashew to a thick liquid.
22. Heat oil and add fennel seeds.
23. Once it is done, add green chilli ginger paste and sauté.
24. Then add onion paste and sauté farther.
25. Mix the dry spices in ¼ cup water and add. Sauté for few more minutes.
26. Finally add the tomato cashew paste, salt and enough water to make a thick gravy.
27. Cover and cook on a low flame for about 5 minutes.
28. Adjust the consistency as per your preference.
29. Just before serving, keep the papad rolls on the gravy and cook on a low flame forjust 2 or 3 minutes.
30. Serve individual roll with the gravy on top
31. Garnish with coriander leaves and cheese.