Cooking Contest: Cabbage Kofta curry by Satya K

Ingredients:

For kofta:

Cabbage - 2 cups shredded/grated

Potatoes - 3 lemon sized (boiled and smashed)

Besan/gram flour - 1tsbsp

Red chilli powder - 1 tbsp

Salt & oil (for deep frying)

For Gravy:

2 medium sized

Tomato - 1 cup puree

cumin seeds - 1tbsp

coriander seeds - 1tbsp

cinnamon stick - 1 inch

cloves - 4/5

cardomoms - 5

ginger - 1 inch piece

garlic - 2 cloves

chilli powder - 1/2 tbsp

salt - as required

milk - 1 cup

oil - 3tbsp

chopped coriander - 1/4 cup

Method:

For koftas: Boil the shredded/grated cabbage in water. Add little salt and water should be just enough till covers the cabbage.

Remove from the heat once the cabbage is soft

Squeeze out the water from the boiled cabbage.

In a bowl, add the cabbage, smashed potato, salt, chilli powder & mix well. Sprinkle the besan little at a time and mix well.

Make round koftas & place it o a plate

Heat oil in a pan & fry the koftas till they turn brown. Place the koftas in a tissue paper to soak excess oil.

For gravy:

Cut the onions & fry in little oil till they become brown. Let them cool.

In a mixer, take fried onions, ginger pieces, garlic cloves, cinammon stick, cloves, cardamom, jeera seeds & coriander seeds

and grind them all into a smooth paste.

Heat 2 tbsp oil in a pan and fry the above paste for about 5 min then add the tomato puree and turmeric, milk and 1 cup of water

Combine well. Add the chilli powder and salt. Cover & simmer the sauce on medium low heat for 15 minutes, stirring in between.

When the sauce starts to thicken, turn off the heat.

Mix the chopped coriander to the sauce, Add the koftas to the gravy/sauce & serve hot with naan or roti