CABBAGE KOFTA CURRY

Domesticated somewhere in Europe before 1000 BC, Cabbage is cooked in many ways...... steamed, stewed, sautéed , braised or even eaten raw. Different countries, different ways of eating it. Indians, or say our subcontinent cannot think of cooking anything without spices, we prepare cabbage  with spices and dollops of clarified butter. Doesn't it sound yum?

Actually, my men are not vegetable lovers in general! If I serve them vegetarian kofta, they would enjoy it, mostly with flat or puffed breads! I am particular about enough vegetables, just cannot think of a diet of meat & fish protein alone! A diet without vegetables is a wrong diet!

In our childhood, this vegetable was eaten only in winter. Nowadays, with its availability throughout the year, we really have to think about various ways of cooking it. It was a Sunday, a day with ample time to cook something different and with my vegetarian friends planning to unfriend me, I thought why not Cabbage Kofta today? Weekends should be the day for all kinds of time consuming  kofta curries & to be merry at the dining table.

INGREDIENTS : ( for kofta balls )

Cabbage : Shredded 300 gm
Boiled & Mashed Potato : 2 medium sized
Corn Flour : 2 tbsp
Turmeric powder : 1/4 tsp.
Green Chillies : 2 (thinly sliced)

Cumin Powder : 1 tsp

Coriander Powder : 1 tsp

Turmeric Powder : 1/2 tsp

Dry Mango Powder : 1 tsp
Salt : As per taste

Sugar : 1 tsp (optional)
Cumin Seed : 1/2 tsp

Oil : 2 tbsp

INGREDIENTS : (for the curry)

Onion Paste : 3 tbsp
Tomato Paste : 1 small tea cup
Ginger paste : 2 tsp

Garlic Paste : 2 tsp

Melon Seed Paste (charmogoz)
Cumin powder : 1 tsp

Coriander Powder : 1/2 tsp
Red Chilli powder : 2 tsp (adjust as per your requirement)
Turmeric powder : 1/2 tsp.

Green Cardamom : 3-4

Cinnamon Stick : 2-3 small sized

Clove : 3-4
Salt : As per your taste

Sugar : 1 tsp (optional)

Bay Leaf : 1
Everest Kitchen King Masala : 1 tbsp
Oil  : 2 tablespoon



PROCEDURE :

Wash and shred the cabbage thinly. In a microwave safe bowl put together the cabbage and water. Microwave at high for 4 minutes. When cold discard the water. This is done because raw cabbage may cause bloating in some. 

Heat the oil in a wok & temper with the cumin seeds!. Add the blanched cabbage & add the cumin+coriander+turmeric powders+salt and fold in well! Once the cabbage cooks well, add the dry mango powder, sugar & the potato mash, fold in well! Transfer to a bowl & wait to cool! 

Prepare the kofta balls & place on a greased oven proof metal plate! I had placed the small wired stool inside my convection mode microwave and placed the plate on it! I had cooked one side for 10 minutes at the microwave+grill mode & the other side for 6 minutes!

Mix together the pastes of the tomatoes, onions and ginger, garlic, melon seeds, turmeric & salt. Heat the oil, temper with the bay leaf and the cinnamon, cardamom & cloves. Add the spice paste. Fry until the raw smell goes and it turns golden brown. Now add the cumin+coriander+red chilli powders. Fry  for 2 minutes. Pour in 1 coffee mug of water. Cover and let the curry boil at medium heat.

Once the gravy turns thick, add the Kitchen King Masala & the sugar if you are using! Let boil for another minute & take down! Add the curry to the kofta balls only before 10-15 minutes of eating them!

      These are the tricks I have to use to force in some vegetables inside my strictly non-vegetarian son and  the husband. Hope you will enjoy too!!!