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Before you jump to Buttery Cabbage Kofta Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Choosing to eat healthily has great benefits and is becoming a more popular way of life. The overall economy is impacted by the number of individuals who suffer from conditions such as hypertension, which is directly related to poor eating habits. There are more and more campaigns to try to get people to follow a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. In all probability, most people assume that it takes too much work to eat healthily and that they will need to drastically alter their way of life. It is possible, though, to make a few small changes that can start to make a positive impact to our daily eating habits.
The first change you can make is to pay more attention to what you buy when you shop for food as it is likely that you tend to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to see its sugar content. Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.
Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to buttery cabbage kofta curry recipe. To make buttery cabbage kofta curry you need 18 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Buttery Cabbage Kofta Curry:
- You need 2 cup Cabbage
- Provide Curd
- Prepare 1 tsp Red chilli powder
- Use 1 tsp Coriander powder
- Prepare 1 tsp Cumin seeds
- Get 6-8 Cashew
- Use to taste Salt
- Prepare 3 tsp Butter
- Provide 2 tsp Ghee
- Take Gram flour as required
- You need 2 tsp Corn flour
- You need 1 Tomato
- Prepare 1 Onion
- Provide 1 tsp Ginger garlic paste
- You need Cream/milk as required
- Take Garam masala half tsp
- Provide 1 tsp Kasuri methi
- Prepare 1 tsp Turmeric powder
Steps to make Buttery Cabbage Kofta Curry:
- Take bowl, add the finely chopped cabbage, red chili powder, turmeric powder, garam masala, salt, ajwain, green chilies, and yogurt. Mix well and keep it aside for 15-20 minutes. This step helps to draw the moisture out of the cabbage and also gives it a chance to marinate - - After 15 minutes, you will notice that the mixture is wet. Now add the besan and the corn flour and mix well. This amount of besan and corn flour was enough for me to make dough of the cabbage,
- Make small balls out of the mixture and set it in a tray. - Deep fry the kofta balls in medium heat until golden brown and drain it on a paper towel. - - Keep it aside.
- Soak about 1/3 cup of cashews in warm water for about 15 minutes and then grind it into a paste and keep it aside. This will be the cashew paste for the gravy. - - Blanch about 4 tomatoes and peel the skin. Puree the tomatoes and this will be puree to be used in the recipe. I was lazy and used a can of diced tomatoes. - - In a wide pan, heat 1 tbsp of butter and add the whole spices. Fry for a minute until they are aromatic.
- Now add the chopped onions, ginger and garlic and sauté until the onions turn golden brown. Let this mixture cool and then grind it in a blender to make a paste
- In the same pan, add 2 tbsp of oil/butter and then add the ground paste. Fry the paste for couple of minutes and then add the tomato puree. Cook the mixture for about 5 minutes and then add the turmeric powder, red chili powder and the garam masala and mix well. - - Cover the pan and cook it for about 8-10 minutes. Then remove the lid and cook further for 5 minutes, until the oil starts to ooze out from the gravy
- Now add the cashew paste and about a cup of water and bring it to boil. Let this simmer for 10 minutes until the gravy thickens to the required consistency. - - Add the fresh cream or milk and cook in low flame for about 5 minutes to prevent the cream/milk from curdling.
- Add the kasuri methi and mix well. - - Just before serving, heat the gravy gently. Place the koftas on the serving dish and then add the gravy over it. - - It will be a good idea to add just enough koftas to the gravy that you are serving right away. Do not add more than needed as they will become soft and mushy. These koftas are a little forgiving than malai kofta and holds its shape pretty well in the gravy
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