CABBAGE KOFTA CURRY

     Kofta is nothing but deep fried dumplings. You can make these kofta from different vegetables like lauki, carrot, cabbage and sometimes from paneer too. I like cabbage as its low in calorie so you can have little more than usual guilt-free. There is the kofta dish from cabbage.

INGREDIENTS:
FOR KOFTA:
Cabbage finely shredded - 2 cups
Besan - 3/4 cup or more as needed
Cumin powder - 1/2 tsp
Ginger finely chopped - 1 tsp
Green chilli chopped - 2
Coriander leaves - 2 tsp
Oil to fry
Salt to taste
FOR CURRY:
Onion chopped- 1/2
Tomato purée of  3 medium sized tomatoes
Yogurt - 2tbsp
Oil - 2 tbsp
Cumin - 1 tsp
Coriander powder - 1tbsp
Turmeric powder - 1tsp
Red chilli powder - 1 tsp
Besan - 1tbsp
Coriander leaves chopped - 1 tbsp
Salt to taste

METHOD:
FOR KOFTA:

• Mix all the ingredients for kofta  except oil . Adjust quantity of besan as needed to make the mixture a really thick dough. Make sure to make the mixture just before you fry otherwise it'll become watery.
• Heat oil in a frying pan. Make small balls or you can drop 1tbsp of the dough and fry them on medium heat. Make sure not to overcrowd the pan.
• Turn the koftas and fry them till golden brown.
• You can make these koftas ahead also. It can be stored in the freeze up to 7 days.

FOR CURRY:

• Heat oil in a pan. Add jeera then onions. Sauté onions till light brown.
• Add in the cumin powder and besan. Continue stirring for a min.
• Now add tomato purée , coriander powder, turmeric powder, red chilli powder and cook for another 4 mins.
• When the oil is separated, add the whisked yoghurt, salt and cook further for 2 mins.
• Adjust the thickness of the gravy by adding water. Remember the koftas are going to soak up some of the gravy. Let it boil.
• Then add in the koftas and simmer it for another 4 mins.
• Garnish with coriander leaves and serve hot with roti.

Makes 4 servings.