Cabbage, Curries and Gravies, Peas

Cabbage Kofta in Peas Curry


Cabbage – 2 cups, chopped
Onion – 1 medium, minced
Ginger – 1 inch piece, minced
Green Chillies – 2, minced
Coriander Leaves – 1 tblsp, minced
Flour – 4 tblsp
Salt to taste
Oil for frying
Ghee – 1 tblsp

For Gravy:
Boiled Peas – 2 cups
Tomatoes – 2 medium, chopped
Cumin Seeds – 1 tsp
Bay Leaves – 2
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Curds – 1 to 1 1/2 cup
Sugar – 1/2 tsp
Salt to taste

1. Mix all ingredients for koftas except oil and ghee to a soft dough, sprinkling a little water.
2. Make koftas, deep fry and set aside.
3. After frying koftas, remove excess oil, leaving about 2 tblsp in the kadai.
4. Add bay leaves and cumin seeds.
5. When done, add tomatoes and fry on low heat adding all the powdered masalas with sugar and salt.
6. Continue to fry till tomatoes are cooked.
7. Add boiled peas, simmer for a while.
8. Beat curds smooth, add to gravy along with peas, simmer for 3 to 5 minutes.
9. Add koftas, pour into bowl.
10. Just before serving heat ghee, pour over gravy, sprinkle some pepper powder if desired.
11. Serve hot.

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