Monday, February 25, 2013

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.

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