Thursday, 20 October 2011

Cabbage Kofta Curry (Patta Gobi Kofta) Recipe

patta gobi kofta curry

Cabbage kofta curry is fried dumplings of cabbage and gram flour in onion-tomato gravy. Cabbage is also known as patta gobi or bandh gobi.
Recipe of cabbage kofta/patta gobi ke kofte
Kofta (dumplings)
1 medium cabbage (patta gobi/bandh gobi) - finely shredded
Besan (gram flour/chickpea flour) - as needed
Salt to taste
1/4 tsp red chilli powder
Oil to deep fry kofta

3 tomatoes
1 onion
3 green chillies
3-4 cloves garlic (optional)
1 inch piece ginger
Salt to taste
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
fried kofte
1 tbsp oil
1. Mix salt and red chilli powder to shredded cabbage. Add enough besan (small quantities at a time) to make loose dough.
2. Heat sufficient oil in a kadhai/wok to deep fry. Make small balls from the dough and deep fry at medium heat. (If the heat is too high, kofta will remain undone at the centre). Drain on an absorbent paper. Fry in batches.
3. For the gravy, grind together onion, ginger, garlic and green chillies. Puree the tomatoes.
4. Heat 1 tablespoon oil in a kadhai or a pan and add cumin seeds. When they change colour, add hing and fry for 2 seconds.
5. Add onion paste and saute till it turns brownish. Add salt and all the spices. Fry for 1 minute.
6. Add tomato puree and cook till oil begins to separate from the masala.
7. Add 1 cup water and let it come to boil. Add fried kofte and simmer on a low heat, covered, for 7-8 minutes.
8. Adjust water according to the consistency of the gravy that you want. Remember kofta will absorb water from the gravy even after being cooked. Serve cabbage kofta hot with paratha, roti or rice.

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