Restaurant Style Veg Kofta CurryVeg

1

Grate the cabbage finely. Add salt, mix well, and let it rest for 10 minutes to draw out excess moisture.

2

Using a clean cloth or a net, squeeze out all the water from the cabbage. (Do not discard this water; it can be used for kneading dough or as a vegetable juice).

3

In a bowl, combine the squeezed cabbage with besan (gram flour), ginger, green chili, chili flakes, crushed fennel seeds, crushed coriander seeds, Kashmiri red chili powder, garam masala, amchur (dry mango) powder, fresh coriander, sooji (semolina), salt, black pepper, a pinch of hing (asafoetida), and a tablespoon of oil.

4

Stir in optional ingredients like paneer, cashews, raisins, and a little sugar to balance the flavors.

5

Shape the mixture into balls or cylinders. Fry them in hot mustard oil on high flame initially, then lower the heat to medium-low to ensure they cook through until golden brown.

6

Blend tomatoes, cashews, green chili, ginger, and Kashmiri red chili powder with water into a smooth paste.

7

Strain thick yogurt to remove excess water. Mix it with coriander powder, turmeric, Kashmiri red chili powder, mixed spice powder, chaat masala, hing, water, crushed kasuri methi, and roasted besan, ensuring no lumps remain.

8

Heat mustard oil in a large pan until smoking hot. Add a pinch of hing and salt to tone down the mustard flavor. Add whole spices and cumin seeds, followed by ginger, green chili, and fresh coriander.

9

Add the tomato puree and cook until the oil separates. Then, add the yogurt mixture and continue cooking until oil separates again. Pour in hot water and simmer for 20-25 minutes.

10

Stir in grated paneer and tomato ketchup. Let the gravy thicken

11

Add the prepared koftas to the hot gravy just 2-5 minutes before serving to keep them soft. Garnish with fresh ginger juliennes, green chilies, and grated paneer or cheese. Serve hot with naan, parathas, or rice.