Cabbage Kofta Curry

For Kofta:

Ingredients:

1/2 medium Cabbage

2tbsp Chana dal

3 green chilli (finely chopped)

1tsp Chilli powder

1tsp Besan flour

1/2tsp Kala jeera (Black Cumin seeds)

Salt

Oil (for deep frying)

How to:

• Finely mince the cabbage. (Yep, its a little pain.)
• Microwave cook chana dal for 7-8 mins or until 3/4th done.
• Heat water in a skillet, add the cabbage and cooked chana dal and cook with lid closed until both are completely done.

• Strain and squeeze out the water from the cooked cabbage and chana dal in a colander and store the liquid. (Use potato smasher to squeeze out the liquid and if needed, use paper towel to remove the excess moisture.)

• In a bowl mix together the cabbage-chana dal, kala jeera, green chilli, chilli powder and besan flour along with required salt.

• Now make small dumplings by holding and pressing the mixture.

• Heat oil and carefully drop the dumplings in hot oil (not smoking hot) and deep fry'em.

• Transfer the koftas to the plate with paper towel to absorb excess oil.

For Curry:

Ingredients:

1 Yellow onion (chopped)

1 1/2tsp ginger-garlic paste

1 cup plain Yogurt (beaten)

1/4tsp Turmeric powder

1tsp Chilli powder

1 1/2tsp Coriander powder

1tsp Cumin powder

1/2tsp Kala jeera

1/2tsp Crushed mint leaves (dried)

Salt

1tbsp Oil

How to:

• Heat oil in a skillet, add kala jeera, followed by onion along with salt.

• Saute for 2-3 mins, add turmeric powder and saute until tender.

• Now add ginger-garlic paste and cook until raw smell disappears.

• Saute the onion until brown, then add the squeezed liquid and cook for a min.

• Now add the chilli powder, coriander powder and cumin powder and cook for another min.

• Pour the beaten yogurt, along with water and salt and let it boil.

• When the curry starts to thicken, add the dried mint leaves and cook for a min more.

• Then reduce the flame, add the deep fried koftas into the curry and gently toss it.

• After a min, switch off and garnish with cilantro.

Serve hot with steamed rice or pulao.