The word "kofta" sometimes refers to a ball of minced meat. In Asian country, each meat and feeder koftas are often found in Indian restaurants. Besides deep preparation, koftas also are burnt in thick sauces.
Ingredients
Ingredients A:
- 5 tablespoons gram flour
- 400 grams white cabbage
- 1 teaspoons ginger
- 0.5 hot pepper peppers (fresh)
- 0.5 coriander
- 0.5 teaspoons salt
- 0.25 teaspoons cumin powder
Ingredients B:
- 4 tomato(es)
- 0.5 hot pepper peppers (fresh)
- 1 garlic clove(s)
- 0.5 centimetres ginger
- 0.25 teaspoons turmeric powder
- 1 tablespoons coriander powder
- 1.5 tablespoons gram flour
- 0.5 teaspoons cumin powder
- 1 teaspoons hot pepper powder (substitute with curry powder)
- 1/4 teaspoons garam masala
- 4 tablespoons water
- salt
- sugar
Steps
- Mix shredded Cabbage and Spices:
- Rinse cabbage to urge eliminate dirt, Then, chop or mix cabbage into tiny chunks. except for gram flour, mince all the ingredients and spices in (A) to feature to the cabbage and blend well. Once equally mixed, add gram flour.
- Allow Ingredients To Bind:
- Lightly squeeze the ingredients whereas mixture. this can be to unleash some wetness from the cabbage. The water and gram flour can act as binding agents.
- Fry Cabbage Balls:
- Shape 1.5 tablespoons of the cabbage mixture into a ball. Continue shaping with the remainder of mixture. Fry the cabbage balls in a very pan of heated oil over medium heat till equally suntanned. Set aside.
- Prepare Tomato Gravy:
- Blend tomatoes, chillies and ginger till sleek. in a very preheated pan, add a tablespoon of oil. Sauté the remainder of the ingredients (except gram flour) till scented. Then, add the emulsified ingredients and water into the pan. Cook over medium heat till gravy thickens.
- Let Gravy Thickens and Serve:
- Once the gravy thickens to the required consistency, add salt and sugar to style. shut down the stove. combine the deep-fried cabbage balls into the gravy. Garnish with contemporary coriander.