Cabbage Kofta

Name: Cabbage Kofta
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 big head cabbage grated (250gms); 3 boiled and grated potatoes; 2 tbsp cornflour; 3 tbsp maida; 2 tsp red chilli powder; 2 tsp amchur powder; 3 tsp salt; 1 tsp garam masala; 2 tbsp coriander; Ings for gravy; 2 small size onion; 4 tomatoes; 3/4 cup cream; 2 bay leaves; 2 tsp jeera cumins seeds; 2 tsp red chilli powder; 2 tsp dhania powder; 1 tsp garam masala; 1 tsp turmeric; 2 _3 tsp salt as per taste; Coriander for garnishing

Kang Raman @cook_12429278

Patiala

YUmmy Cabbage Dumplings

Kang Raman @cook_12429278

Patiala

YUmmy Cabbage Dumplings

Saved

Ingredients

4 servings

1big head cabbage grated (250gms)
3boiled and grated potatoes
2 tbspcornflour
3 tbspmaida
2 tspred chilli powder
2 tspamchur powder
3 tspsalt
1 tsp garam masala
2 tbspcoriander
Ings for gravy
2small size onion
4tomatoes
3/4 cupcream
2bay leaves
2 tspjeera cumins seeds
2 tspred chilli powder
2 tspdhania powder
1 tspgaram masala
1 tspturmeric
2 _3 tsp salt as per taste
Coriander for garnishing

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Steps

1

Take a big bowl mix all the above ings and make a soft dough..
Make small lemo size balls.
2

Keep the balls in fridge for 1/2 hour.
After 1/2 hour deep fry te balls on medium flame till golden brown.
3

#Method_for_gravy
Firstly grind onion and tomato seperately.
Now Heat 2_3 tbsp of oil add bay leaves and cumin seeds.
4

When cumin seeds starts spiltering add the onion paste and saute it nicely till golden brown.
5

Now add the dry spices and mix well.
Cook for 2_3 mins.
Now add the tomato puree and let it cook on low flame.
6

Cool till it starts leaving sidez and oil seperates.
Now add the cream and mix well.
7

Adjust the gravy by adding water and let it boil nicely.
While serving add the koftas garnish with coriander and serve hot.