simple recipes

Cabbage Kofta in Cashew Tomato Curry

cabbage recipesCabbage Kofta in creamy tomato based gravy is perfect for days when you want to make something special for your family.

Koftas are fried dumplings served over creamy tomato sauce (the gravy), usually made from ground meat mixed with spices and herbs.

Lauki kofta, cabbage kofta, mixed vegetable kofta, malai kofta are variations of vegetarian kofta recipes popular in Indian cuisine.

Make these koftas ahead of time, refrigerate or freeze as you desire. Add them to the gravy just before you serve. They tend to absorb the moisture from gravy and become soft.

The koftas on their own are very addictive. Also called pakora or pakoda can be made with any vegetable. Pakoras are popular Indian street side snack found in every part of India. It is also one of the most popular snacks in Indian homes, guests or no guests. There is onion pakora, potato, eggplant, plantain, spinach, paneer, cauliflower, and more.

The curry is subtly spiced and mild in flavor. The creamy part of the curry comes from the cashew nut paste and added cream which also make the curry rich and heavy.

Check an easy sauteed cabbage recipe which can be made in less than 15 minutes.

Enjoy this dish with roti, naan or steamed rice accompanied with mint raita.

cabbage kofta curry

INGREDIENTS

Kofta or fried dumpling recipe:

oil for deep frying
11/2 cup finely chopped cabbage
1 green chilly, finely chopped
1/4 cup finely chopped cilantro
1/4 cup besan (gram flour)
1/4 teaspoon salt (or as needed)

Cashew Tomato Sauce:

1 tablespoon oil
1/2 cup chopped onion
1/2 tablespoon chopped ginger
1/2 tablespoon chopped garlic
1/4 teaspoon turmeric powder
1/2 teaspoon kashmiri red chilli powder
1/2 tablespoon coriander powder
1/2 teaspoon garam masala powder
1 large tomato, blanched, peeled, and pureed
1/2 teaspoon sugar (optional)
2 tablespoon cashew nut paste (soak nuts in hot water for 5 minutes, then grind to fine paste)
11/2-2 cups water
1/4 teaspoon salt (or as needed)
2 tablespoon cream
1/4 cup finely chopped cilantro

INSTRUCTIONS

To make koftas:

  • Heat enough oil in a frying pan to deep fry the koftas.
  • While the oil is getting heated, combine all the ingredients for kofta – cabbage, green chilly, cilantro, besan and salt. Do not add water.
  • When the oil is hot enough, reduce to medium flame. Make small balls (like meatball) out of the batter and deep fry until golden brown on all sides. Set aside on a plate lined with paper towels to soak excess oil.

To make cashew tomato sauce:

  • Grind onion, ginger and garlic to a fine paste.
  • Heat a tablespoon of oil on medium heat. Add the onion, ginger and garlic ground mixture. Fry for a few minutes until the onion mixture has browned.
  • Add the spices – turmeric powder, red chilli powder, coriander powder and garam masala powder. Saute for 2 seconds and add the tomato puree. Cover and stir every few minutes until the tomato mixture is reduced in half. Add sugar to reduce the tartness in tomatoes.
  • Next, add cashew nut paste and salt,  fry for 2-3 more minutes. Add water. Bring to a boil and simmer until the gravy thickens to medium consistency.
  • Add the koftas, cilantro and cream. Mix gently and serve with roti, naan or phulka.


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