Cabbage Kofta curry in tomato, yogurt and cashew sauce

Even those who don't care for cabbage will enjoy it making it this way. koftas are always an all time favorite for many and a must for Indian parties. 

Ingredients: 
For Koftas
1 cup- finely chopped or thinly shredded cabbage
2-3 tsp- boiled channa dal 
1-2 green chillies finely chopped
1 tsp- jeera
a pinch of turmeric and red chilli powder
1 tsp- Besan for binding
Salt to taste


For the gravy
2 medium size tomatoes
1 tsp- jeera
1 tsp- ginger paste
1/4 tsp- turmeric powder
1/4 tsp- asafoetida (hing)
1 tsp- red chilli powder
11/2- coriander powder
1 tsp- cumin powder
2 tbsp- cashew powder
1 cup- beaten yogurt
Coriander leaves (cilantro) for garnishing
Salt to taste
Oil for cooking


Servings: 4-6


Process:

Baked Kofta might not get the actual fried shape

1. Boil some water in a pan,then add the finely chopped cabbage.Boil the chana daal till its 70% done.
2. Add this channa to the cabbage and cover and cook until the cabbage is soft and completely cooked.

3. when the channa dal and cabbage are well done,put them in a muslin cloth and and squeeze out the excess water. You can reserve this water for cooking the curry.
4. Transfer the cabbage and channa to a bowl, add rest of the kofta ingredients and knead it well and make small balls out of it. 
5.You can either fry or bake the Koftas.


For Baking: Pre-heat the oven at 400 F and   grease the baking dish with some oil. Place the kofta balls on the dish and pour some oil on top of each one of them, Bake it for 30 - 40 mins or until they are cooked.
For frying: Heat enough oil in a pan and drop the kofta balls in it and fry them in medium heat until they turn golden brown in color and set them aside.


Curry
1. Heat some oil in pan, add jeera and asafoetida and allow the jeera to crackle. 
2. Add the chopped tomatoes, salt, ginger paste and the spice powders (turmeric, red chilli, coriander and cumin) cover and cook the tomatoes until they turn soft.
3. Add the water we had reserved from cooking the cabbage to it and allow it to simmer for 2-3 mins.
4. Add the beaten curd to it and bring it to a nice boil til the gravy is cooked and thickens.
5. Now, add the powdered cashew powder which will further thicken and add richness to the gravy.
6. When ready to serve, drop the kofta balls in this gravy and garnish it with chopped coriander leaves. 


Serve it with roti or any rice variety.