Cabbage Kofta Curry | Home Style Curry

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To prepare Cabbage Kofta, begin by finely chopping one large cabbage, two medium onions, one small capsicum, and two medium carrots. Also, finely chop two green chilies and a handful of coriander leaves. In a mixing bowl, combine the chopped vegetables and coriander. Season with salt, black salt, turmeric, chilli powder, cumin powder, coriander powder, chaat masala, kasoori methi, and ajwain.

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Add one cup of besan to the vegetable mixture and mix well. Gradually add water as needed to form a thick batter-like consistency. Heat oil in a deep frying pan. Once the oil is hot, drop spoonfuls of the vegetable batter into the oil and fry until golden brown and crisp. Remove the koftas from the oil and drain on paper towels to remove excess oil.

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For the curry, heat oil in a separate pan. Add heeng, black cardamom, cumin seeds, and saunf. Sauté until aromatic. Add finely chopped onions and cook until they turn translucent. Then, add turmeric, Kashmiri chilli powder, coriander powder, and ginger-garlic paste. Cook until the raw smell of the spices disappears.

Next, add a dash of water and cook until the oil separates from the masala. Then, add 2-3 tablespoons of curd and continue to cook until the masala thickens. Add finely chopped tomatoes and cook until they turn mushy and the oil starts to separate. Pour in water and bring the curry to a gentle boil. Add salt to taste, a pinch of garam masala, and kasoori methi powder.

Finally, add the fried cabbage koftas to the curry and simmer for a few minutes until the koftas absorb the flavors of the curry. Garnish with chopped coriander leaves and serve hot with rice or roti. Enjoy the delicious and flavorful Cabbage Kofta curry!