Apna Food

Apna Food

Cabbage Koftas Special Indian Recipe
                            1 step: Making the koftas

Cabbage                 1 shredded and marinated Onion paste 1.5 tsp
Coriander powder  1 tsp
Cumin powder       1 tsp
Grated ginger         1 tsp
Salt                         1 pinch
Cumin seeds           1 pinch
Turmeric powder    ¼ tsp
Red chilli powder    ½ tsp
Chickpea flour         8 Tbsp (more, if needed)
Baking powder        2 pinches
Oil for deep-frying


Mix all the ingredients together and make round balls. Make Ping-Pong-ball-sized koftas and deep-fry in oil on low to medium heat. Never fry the balls in high heat, otherwise the outer surface will be cooked and the inside would be soggy and under-cooked.

                                2 step: Special kofta masala
Dried red chilli        2
Green cardamoms    3
Cinnamon stick        2
Bay leaves              2
Coriander seeds      ¾ tsp
Cumin seeds           1 tsp


Roast the whole spices on a medium flame, taking care just to change the colour of the whole spices to light brown .Allow these spices to cool a bit and grind to a very fine powder. Store the masala in an airtight container.

                            Final step: Making the kofta gravy

Potato (cubed and fried golden with ½ tsp salt)  2 cups
Cumin seeds             ¼ tsp
Dry bay leaf              1
Onion paste               3 tbsp
Coriander powder     1.5 tsp
Cumin powder          2 tsp
Red chilli powder      ¼ tsp
Ginger paste               2 tsp
Medium-sized tomato (finely chopped) 1
Peas                             ¼ cup
Water                           2 cups
masala (recipe above)   2 tsp
Clarified butter            1.5 tsp
Salt                               ¾ tsp (or according to taste)
Turmeric                       ½ tsp
Oi                                 2 tbsp
Coriander leaves          2 tbsp (for garnishing)

First of all heat the oil. Add the whole cumin seeds and bay leaf and immediately reduce the flame to medium. As soon as the cumin seeds just turn brownish, add the onion paste and sauté for 5 min. Add the coriander powder, cumin powder and the red chilli powder, mixed with a little water. Sauté for 5 min. Add the slit chillies, ginger paste, salt and turmeric powder after that. Fry on a medium heat, till the tomatoes are very soft. Add the fried potatoes and the peas and fry for five more minutes. Now add 2 cups of water and the kofta masala (recipe above), stir and bring this to a boil. Add the ghee now. Simmer and carefully add the fried kofta balls. Boil for 10 more minutes. Switch off the flame and garnish with chopped coriander leaves. Koftas absorb a lot of water. When you switch off the gas and let the koftas stand in the gravy for 20 min, the gravy thickens by itself and is almost absorbed into the koftas, making them softer and tastier.

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