Cabbage Kofta Curry

Preparation time: 20 minutes
Cooking time: 20-25 minutes
Serves: 2-3

Ingredients:

For Kofta (cabbage and potato dumplings)

• Cabbage - 1 cups (shredded)
• Potatoes - 1 medium sized (boiled and mashed)
• Bread Crumbs - 1/2 cup (I used Japanese panko)
• Salt as per your taste
• Mango powder - 1 pinch
• Green chilies - 2 (finely chopped)
• Coriander - 1/4 cup, finally chopped
• Ginger - 1 tbsp (shredded or paste)
• Cooking oil - for deep frying the dumplings

* You can deep fry or shallow fry the dumplings. I prefer shallow fry to avoid the calories. 

For the gravy:

• Onions - 1 medium sized (chopped)
• Ginger/Garlic paste - 1 tbsp
• Tomato Puree - 1 1/2 cup
• Dried Fenugreek leaves (kasoori methi) - 1 tbspn
• Chili powder - 1/2 tspn
• Milk (or fresh cream)  - 1 cup 
• Water - 1 cup
• Cooking oil - 2 tbsp
• Garam masala - 1/2 tsp
• Fresh coriander leaves - 1/2 cup (finely chopped)
• Green Chillies - 2 (finely chopped)

Directions:

Kofta (Cabbage and Potato dumplings)

• Add about 1/2 tsp of salt to the shredded cabbage and keep aside for about 15 minutes. The salt makes the cabbage loose water.

• Now squeeze out all the extra water from the cabbage and add mashed potatoes and bread crumbs. 

• Add all the other ingredients and mix well and make it into soft dough. 

• Now make small balls out of this. I was able to make approximately 15 small balls out of it. 

• Heat oil in a pan and place these balls in it. Fry them over medium heat and turn them around a few times in order to fry evenly till they turn golden brown in color.

• Your dumplings are ready. Transfer them to a plate and keep aside and allow them to cool completely. Use a kitchen paper/paper towel to soak the extra oil.  It is important to cool down the dumplings completely before adding gravy or they may break when hot gravy is added. 

Gravy

• Heat oil and add onions and ginger garlic paste and saute them over medium heat till the onions turn light brown. Here, it is important to take care that you do not over fry the onions. If you fry them too much, they will taste bitter when pureed along with the tomatoes. 

(See the last picture above. This is when I stopped frying the onions and transferred them to the blender)

• In the blender, to the fried onions, add tomatoes, dried fenugreek leaves, chilli powder and a little water and blend till the ingredients form a thick puree. 

• Heat oil in the pan and add this puree to it and saute till the oil separates.

• At this point, add the milk (or cream) and water and mix well. Add salt to taste. 

• Boil for about 5-7 minutes and add garam masala. The gravy is now ready.
• Place the koftas in a bowl and pour this gravy over it.
• Garnish with coriander and green chilies. Your cabbage kofta curry is ready.
• Serve hot with nan or  tortillas.