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| 28. Cabbage Koftas |
| Ingredients |
Amount |
| Grated cabbage |
200 g |
| Red chilli powder |
1 tsp |
| Garam masaala |
1/2 tsp |
| Ginger (Paste) |
1 piece |
| Oil for frying |
As required |
| Besan (Gram flour) |
1 cup |
| Coriander powder |
1 tsp |
| Cumin powder |
1/2 tsp |
| Coriander greens (Chopped) |
1 bunch |
| Salt to taste for gravy |
|
| Red chillies powder |
1 tsp |
| Garam masaala |
1/2 tsp |
| Green chillies (Chopped) |
2 |
| Onion chopped |
1 big |
| Turmeric powder |
1/2 tsp |
| Oil |
2 tsp |
| Coriander greens (Chopped) |
1 tsp |
| Tomatoes (Chopped) |
1/2 cup |
| Malai cream |
1/4 cup |
| Ginger paste |
1 tsp |
| Salt |
1 ¼ tsp |
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| Method |
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Ingredients given in 'Kofta' section should be mixed together and kneaded into dough with water. Make flattish kofta balls and fry in heated oil to pink colour. Remove from oil. |
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Heat oil in a large frying pan. Fry onions to pink colour. Add chopped green chillies and ginger paste. Stir fry for 2 minutes. It is for gravy. |
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Add red chilli powder, turmeric powder, salt, tomato and garam masaala. Fry to separation of oil and masaala. |
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Add 2-3 cups of water. When boil comes and koftas and malai and stir for a while. |
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Cook for 3-4 minutes. Sprinkle chopped green coriander. Remove from stove. |
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Serve hot with rice, rotis or baati. |
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