Follow these steps for perfect results
Cabbage
grated
Gram Flour (Besan)
Green Chili
chopped
Coriander
chopped
Cumin Powder
Red Chili Powder
Turmeric Powder
Garam Masala Powder
Salt
to taste
Oil
for frying
Tomato
pureed
Ginger
paste
Cream
Gram Flour (Besan)
Yogurt
Coriander Powder
Red Chili Powder
Turmeric Powder
Cumin Powder
Garam Masala Powder
Bay Leaf
Cardamom
broken
Salt
to taste
Oil
for curry
Coriander
sprig, chopped
Grate the cabbage and squeeze out excess water.
In a bowl, combine grated cabbage, gram flour, chopped green chili, coriander, cumin powder, turmeric powder, garam masala, red chili powder, and salt.
Mix well and form into small kofta balls.
Heat oil in a pan and deep fry the koftas until golden brown. Set aside.
In a separate pan, heat oil. Add bay leaf and ginger paste. Saute for 10 seconds.
Add gram flour and roast for 20 seconds.
Add tomato puree and mix well.
Add coriander powder, red chili powder, turmeric powder, cumin powder, and garam masala. Cook for 4-5 minutes.
Add yogurt and cook for 1 minute.
Add fresh cream and mix.
Add water and salt, bring to a boil.
Add cardamom and simmer for 5 minutes.
Add the fried koftas and cook for 1 minute.
Garnish with fresh coriander and serve hot with boondi raita and phulka.
Expert advice for the best results
Squeeze the grated cabbage well to remove excess water, ensuring the koftas don't fall apart during frying.
Adjust the amount of chili powder according to your spice preference.
Roasting the besan helps to remove its raw taste and adds a nutty flavor to the curry.
Garnish with extra cream and chopped coriander for added richness and flavor.
Everything you need to know before you start
20 mins
Koftas can be made ahead and refrigerated.
Serve in a bowl, garnished with cream and fresh coriander.
Serve hot with boondi raita and phulka or naan.
The spices in chai complement the curry.
A refreshing contrast to the richness of the curry.
Discover the story behind this recipe
Vegetarian dish popular during festivals and gatherings.
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