Saturday, March 23, 2013

Cabbage koftas in tomato gravy

For the koftas
2 cups finely chopped cabbage
1/2 cup gram flour
1 onion finely chopped
1/2 teaspoon cumin seeds
2 tablespoon chopped coriander leaves
1/2 teaspoon chili powder
salt to taste
oil for frying
For the tomato gravy
2 large tomatoes
1 inch ginger
1 green chili
a pinch of asafoetida
1/2 teaspoon cumin seeds
1 tablespoon gram flour
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon paprika powder
1/4 teaspoon pepper powder
1/4 teaspoon garam masala powder
2 tablespoon yogurt
2 -3 tablespoon chopped coriander leaves
1 teaspoon sugar
salt to taste
2 tablespoon oil
For preparing the koftas

  • Mix the cabbage, gram flour, onion, cumin seeds, chili powder, coriander leaves, chili powder and salt. Knead lightly to form a dough without adding water. The amount of gram flour can be increased or reduced accordingly so as to form a slightly sticky dough.
  • Heat oil in a wok and using a spoon drop small dumplings of the dough into the hot oil in a medium flame in batches.
  • Deep fry these dumplings turning around occasionally, until all sides are golden brown.
  • Drain onto a tissue and keep aside.

For preparing the gravy

  • In a blender blend the tomatoes, ginger and green chili well.
  • Heat oil in a pan. Add the cumin seeds and asafoetida. 
  • Stir fry for a 1-2 seconds, then add the gram flour and fry for 2-3 seconds.
  • Now add the blended tomato mixture and mix well.
  • Add the turmeric powder, coriander powder, paprika, pepper powder and salt.
  • Mix well and cook in a medium flame until oil starts leaving the sides the tomato gravy.
  • Now add the yogurt and garam masala. Mix well and simmer until the gravy thickens and reduces to almost half.
  • Add 1/2 to 1 cup of water and allow to boil.
  • Now add the koftas and cover and cook for 8-10 minutes.
  • Open, add the sugar and chopped coriander leaves. Mix well and serve.

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