CABBAGE KOFTA CURRY

INGREDIENTS 

For Kofta

• 500 Grams Green Cabbage Grated
• 1/2 Cup Gram flour / Besan
• 1/2 Teaspoon Salt
• 1/3 Teaspoon Red Chilli Powder
• 1 Green chilli Finely Chopped
• Oil For Deep Frying

For Gravy

• 1 Onion Finely Chopped
• 1 Teaspoon Dried Fenugreek Leaves / Kasuri Methi
• 2 Tablespoon Oil
• 2 Tomatoes Finely Chopped
• 1-2 Bayleaves
• 1 Tablespoon Ginger Garlic Paste
• 1 Tablespoon Coriander Powder
• 1/2 Teaspoon Garam Masala Powder
• 1/2 Teaspoon Turmeric Powder
• 1 Black Cardamom
• 1/2 Teaspoon Salt
• 1/3 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Cumin Seeds
• 2 Tablespoon Yogurt
• 1/3 Teasspoon Asafoetida

INSTRUCTIONS 

1. In a mixing bowl, take everything listed under kofta ingredients and mix well. Use 1-2 tablespoon of water to make thick batter (see pic). Take 2 tablespoon batter and form ball like shape of it. Make all the balls similarly.
2. Heat oil in a pan/kadhai and fry the kofta balls on medium heat till they are golden brown. Take them out and keep aside.
3. In another pan, take oil and once it’s warm add asafoetida, cumin seeds, bay leaves and black Cardamom. Once they splutter add onion and sauté till they are pinkish brown.
4. Add all the spices and roast them for a minute. Now, add tomatoes and fry the masala till the mixture start leaving oil. Add yogurt and mix well. Add 1.5 cup of water and let it boil for 7-8 minutes.
5. Now add the koftas and let it cook for 5-7 minutes.
6. Sprinkle kasuri Methi and then switch off the heat. Garnish with coriander leaves and serve hot.