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INGREDIENTS:-
FOR KOFTAS
1/2 cabbage head finley chopped
3 tsp chana daal boiled
pinch of shahi jeera
1 green chilli finely chopped
pinch of red chilli powder
1/2 tsp besan for binding
oil for frying
FOR THE GRAVY
1 onion chopped
1/2 tsp of shahi jeera
1 tblsp ginger garlic paste
pinch of turmeric
1 tsp red chilli powder
1 1/2 tblsp coriander powder
1 tsp cumin power
2 tblsp cashew powder
1/2 to 3/4 th cup of yoghurt beated
1 tsp dry mint powder
oil for cooking
DIRECTION:-
KOFTAS
Boil some water in a pan,then add the finely chopped cabbage.boil the chana daal till its 70%
done.add the chana daal to the steaming cabbage,cover and cook till the cabbage is soft and
cooked completely and also the daal.cooking cabbage properly is neccessary so that the koftas
don't break while frying.
when they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water
don't throw.
Noiw take the cabbage and chana daal,to it add pinch of shahi jeera,red chilli powder,chopped green
chilli,salt,little besan and mix everything so that you can make small balls of it ready to fry.
heat the oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat
till they get golden brow,remove them and set aside.
GRAVY
Heat some oil in the pan,add shahi jeera and then onion,little salt and cook the onions till they are slightly brown.
then add the turmeric and ginger garlic paste,when g-g paste is cooked add the
reserved water to it.
then add the red chilli pwdr,coriander pwdr and cumin powder and mix
well and then add the beated yoghurt to it and bring it to nice boil till gravy is cooked.
gravy is done when the froth coming disappears completely.when it come to boil and thickens little add the powdered cashewnuts which will further thicken the gravy to a nice consistency.
then add the dried mint powder and let it cook and thicken.add the koftas and garnish with green coriander.
FOR KOFTAS
1/2 cabbage head finley chopped
3 tsp chana daal boiled
pinch of shahi jeera
1 green chilli finely chopped
pinch of red chilli powder
1/2 tsp besan for binding
oil for frying
FOR THE GRAVY
1 onion chopped
1/2 tsp of shahi jeera
1 tblsp ginger garlic paste
pinch of turmeric
1 tsp red chilli powder
1 1/2 tblsp coriander powder
1 tsp cumin power
2 tblsp cashew powder
1/2 to 3/4 th cup of yoghurt beated
1 tsp dry mint powder
oil for cooking
DIRECTION:-
KOFTAS
Boil some water in a pan,then add the finely chopped cabbage.boil the chana daal till its 70%
done.add the chana daal to the steaming cabbage,cover and cook till the cabbage is soft and
cooked completely and also the daal.cooking cabbage properly is neccessary so that the koftas
don't break while frying.
when they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water
don't throw.
Noiw take the cabbage and chana daal,to it add pinch of shahi jeera,red chilli powder,chopped green
chilli,salt,little besan and mix everything so that you can make small balls of it ready to fry.
heat the oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat
till they get golden brow,remove them and set aside.
GRAVY
Heat some oil in the pan,add shahi jeera and then onion,little salt and cook the onions till they are slightly brown.
then add the turmeric and ginger garlic paste,when g-g paste is cooked add the
reserved water to it.
then add the red chilli pwdr,coriander pwdr and cumin powder and mix
well and then add the beated yoghurt to it and bring it to nice boil till gravy is cooked.
gravy is done when the froth coming disappears completely.when it come to boil and thickens little add the powdered cashewnuts which will further thicken the gravy to a nice consistency.
then add the dried mint powder and let it cook and thicken.add the koftas and garnish with green coriander.
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