Buttery Cabbage Kofta Curry

Name: Buttery Cabbage Kofta Curry
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Cabbage; Curd; 1 tsp Red chilli powder; 1 tsp Coriander powder; 1 tsp Cumin seeds; 6-8 Cashew; to taste Salt; 3 tsp Butter; 2 tsp Ghee; Gram flour as required; 2 tsp Corn flour; 1 Tomato; 1 Onion; 1 tsp Ginger garlic paste; Cream/milk as required; Garam masala half tsp; 1 tsp Kasuri methi; 1 tsp Turmeric powder

Pooja Soni @cook_21224482

Buttery Cabbage Kofta Curry

Pooja Soni @cook_21224482

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Ingredients

30 minutes

2 servings

2 cupCabbage
Curd
1 tspRed chilli powder
1 tspCoriander powder
1 tspCumin seeds
6-8Cashew
to tasteSalt
3 tspButter
2 tspGhee
Gramflour as required
2 tspCorn flour
1Tomato
1Onion
1 tspGinger garlic paste
Cream/milk as required
Garam masala half tsp
1 tspKasuri methi
1 tspTurmeric powder

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Steps

30 minutes

1

Take bowl, add the finely chopped cabbage, red chili powder, turmeric powder, garam masala, salt, ajwain, green chilies, and yogurt. Mix well and keep it aside for 15-20 minutes. This step helps to draw the moisture out of the cabbage and also gives it a chance to marinate
After 15 minutes, you will notice that the mixture is wet. Now add the besan and the corn flour and mix well. This amount of besan and corn flour was enough for me to make dough of the cabbage,
2

Make small balls out of the mixture and set it in a tray.
Deep fry the kofta balls in medium heat until golden brown and drain it on a paper towel.
Keep it aside.
3

Soak about 1/3 cup of cashews in warm water for about 15 minutes and then grind it into a paste and keep it aside. This will be the cashew paste for the gravy.
Blanch about 4 tomatoes and peel the skin. Puree the tomatoes and this will be puree to be used in the recipe. I was lazy and used a can of diced tomatoes.
In a wide pan, heat 1 tbsp of butter and add the whole spices. Fry for a minute until they are aromatic.
4

Now add the chopped onions, ginger and garlic and sauté until the onions turn golden brown. Let this mixture cool and then grind it in a blender to make a paste
5

In the same pan, add 2 tbsp of oil/butter and then add the ground paste. Fry the paste for couple of minutes and then add the tomato puree. Cook the mixture for about 5 minutes and then add the turmeric powder, red chili powder and the garam masala and mix well.
Cover the pan and cook it for about 8-10 minutes. Then remove the lid and cook further for 5 minutes, until the oil starts to ooze out from the gravy
6

Now add the cashew paste and about a cup of water and bring it to boil. Let this simmer for 10 minutes until the gravy thickens to the required consistency.
Add the fresh cream or milk and cook in low flame for about 5 minutes to prevent the cream/milk from curdling.
7

Add the kasuri methi and mix well.
Just before serving, heat the gravy gently. Place the koftas on the serving dish and then add the gravy over it.
It will be a good idea to add just enough koftas to the gravy that you are serving right away. Do not add more than needed as they will become soft and mushy. These koftas are a little forgiving than malai kofta and holds its shape pretty well in the gravy