Parda Kofta Curry

Published On September 2, 2023
In Article
By Guest Author
0 comments

Prep Time
5 minutes
Cook Time
15 minutes
Difficulty Level
Expert

Ingredients

FOR PREPARING CABBAGE KOFTA :
Cabbage leaves / Patta gobhi ke patte - 3
Water - As required
Salt - As per taste
Boiled potato / Aloo - 2 to 3 Peeled
Spinach / Palak - 1 Cup finely chopped
Green chilli / Hari mirchi - 2 Finely chopped
Arrowroot powder / Ararot powder - 1 tbsp
Bread - 2 Slices
Salt - As per taste
Red chilli powder / Lal mirch powder - 1 tsp
Chaat masala - 1 tsp
All spice mix powder / Garam masala - 1/2 tsp
Oil - For frying
FOR PREPARING GRAVY :
Oil - 2 tbsp
Ginger-garlic paste / Adarak-lahsun paste - 1 tsp
Tomato puree / Tamatar puree - Of 2 tomatoes
Cabbage / Patta gobhi - 1/2 Cup chopped
Capsicum / Shimla mirch - 1 Chopped
Green chilli / Hari mirchi - 1 to 2 Chopped
Green chilli paste / Hari mirchi paste - 1 tsp
Coriander leaves / Hara dhaniya - A handful
Homemade malai - 1 tbsp
Curd / Dahi - 1/2 Cup whisked
Salt - As per taste
Red chilli powder / Lal mirchi powder - 1 tsp
Turmeric powder / Haldi powder - 1/2 tsp
Coriander powder / Dhaniya powder - 1 tsp
All spice mix powder / Garam masala - 1/2 tsp
Water - As required
Milk - As required

Instructions

FOR PREPARING CABBAGE KOFTA :
Boil water in a pan. Add salt and cabbage leaves. Boil it for 5 to 7 minutes until the cabbage leaves become soft and transparent.
To check the cabbage leaves, insert a toothpick into it. If it goes easily it indicates that the cabbage leaves are boiled well, else boil it for 1 to 2 minutes more. Once done, turn off the flame.
Take boiled potatoes on a plate. Mash it. Add spinach, green chilli, and arrowroot powder.
Now dip the bread slice in little water and then squeeze out the water by pressing them between your palms. Then mash it and add it to the potato mixture.
Then add salt, red chilli powder, chaat masala, and all spice mix powder. Mix well.
Now prepare an oval ball-sized kofta from the mixture. Likewise, prepare all kofta from the mixture.
Meanwhile, heat oil in a pan to fry the kofta. Place kofta into the hot oil. Deep fry them until they become crispy and golden brown. Once done, take it out to a plate. Keep it aside.
Now take a boiled cabbage leaf and cut its top part. Put the prepared one kofta in the middle of the leaf. Fold it's left and right part. Secure it with a toothpick. Likewise, prepare all koftas.
FOR PREPARING GRAVY :
Take capsicum, cabbage, and green chilli in a grinding jar. Grind it for a few seconds to prepare its paste.
Heat oil in a pan. Add ginger-garlic paste and saute it for a few seconds on medium flame.
Then add tomato puree and mix well. Saute it for 1 to 2 minutes on medium flame.
Now add the prepared cabbage paste and mix well. Saute it for 1 to 2 minutes on medium flame.
Add green chilli paste and coriander leaves. Mix well. Then add homemade malai, curd, salt, red chilli powder. turmeric powder, coriander powder, and all spice mix powder. Mix well and keep stirring continuously for 1 to 2 minutes.
Then add a little water and mix well. Boil it for 2 to 3 minutes on low flame.
Now add a little milk and mix well. Boil it for 2 to 3 minutes on low flame.
Once done, turn off the flame. Take it out on a serving plate. Arrange the prepared cabbage kofta on it.
'Parda Kofta Curry' is ready to be served.