Cabbage Kofta Masala Curry Recipe

Cooking Directions

• STEP 1.In a bowl, mix grated cabbage, gram flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Shape the mixture into small balls and deep fry them until golden brown.
• STEP 3.In a separate pan, heat oil and add cumin seeds, onions, and green chilies. Saute until onions turn golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 5.Add tomato puree, red chili powder, turmeric powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 6.Add water and bring the gravy to a boil. Reduce the heat and simmer for a few minutes.
• STEP 7.Gently add the fried cabbage koftas to the gravy and simmer for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to squeeze out any excess water from the grated cabbage before mixing it with the other ingredients.
• To make the koftas more flavorful, you can add grated paneer or mashed potatoes to the cabbage mixture.
• For a healthier version, you can also bake the koftas instead of deep frying them.

Storage and Serving

• Leftover cabbage kofta masala curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the cabbage kofta masala curry with steamed rice, jeera rice, or roti for a complete meal.