Cabbage Kofta

Serving: 4- 5 persons

Ingredients

For Koftas:

1. Cabbage(Finely Chopped)- 2 cups
2. Paneer(Scrambled)- 1 cups
3. Besan/ Kadalai Maavu- 3Tblsp
4. Red Chilli Powder- 1-2 tsp
5. Garam Masala- 2 Pinches
6. Salt as needed
7. Oil for frying

For Gravy:

1. Onion-2
2. Tomato-2
3. Red Chili Powder-1Tsp
4. Garam Masala to Taste
5. Kasoori Methi- 2 Pinches
6. Garlic- 2 cloves
7. Milk- 1cup
8. Oil- 2 Tblsp
9. Salt as needed

Method: For making Koftas

• Add the chopped cabbage and scrambled paneer in a wide bowl and add salt.
• Keep this aside for 15 minutes after mixing well.

• Now squeeze out the extra water as much as you can and keep it aside.
• Add red chilli powder, garam masala, little salt,besan and mix well.
• Now start making balls. If you still can’t bind this properly add 1-2 tblsp of besan to this cabbage paneer mixture and start making balls.
• It yielded approximately 12 balls for me.
• Take a wok add oil and deep fry the koftas
• Cook all sides by turning it around till it becomes golden brown in color.
• Koftas are ready. Keep this aside

Method: For making Gravy

• Roughly chop the onions and peel the skin of the garlic.Saute this in a tblsp of oil till the onions turn brown.
• Grind this into a smooth paste along with tomatoes,chilli powder and kasoori methi.
• In a pan add oil and add the ground masala.
• When it leaves oil on the side add the milk ( i used full cream milk) and add 1 cup of water too. Make the gravy little thin as after adding the koftas the gravy will thicken . Add garam masala to this and mix well.
• When the koftas are completely cool, add to the hot gravy and switch off the flame.
• Garnish with coriander leaves.

Note:

1. These koftas stayed in the gravy as it as for 4- 5 hours.
2. Always ensure that  the water is completely squeezed out from the cabbage paneer mixture.