Cabbage Peas Kofta Curry

So yesterday we had been to Indian street on Journal Square, NJ. It was the usual Sunday crowd. Our main purpose was to buy grocery and to look for a travel agent. We had no clue that travel agencies come in such small places and inside of garment shops. But for our luck, all these agencies were closed on Sunday, for which we were thankful. We took some contact numbers and decided we would call on weekdays. What a bummer!

Usually I make lunch for my husband every morning, but yesterday I had too much time in hand and an itch to do something crazy. So I opened the fridge and saw an evident cabbage sitting all alone. Now I didn't want to do the same old stir fry or palya. So decided to do kofta. However, I decided not to fry in oil or roast in oven, but to shallow fry on the stove top.

Some of the benefits of cabbage are:

1. Did you know cabbage is lowest in terms of calories, cooked or raw. A cup of cooked cabbage is just 44 calories, go figure! 
2. They are rich in Keratin for beautiful hair and nails. 
3. Cabbage is a great source of folic acid necessary for DNA specially during pregnancy.
4. It acts like a multivitamin, has multiple vitamins and minerals along with Iron.
5. It has Ketamine (vitamin K), essential for brain function
6. Has sulphur for good skin.
7. Detoxifies blood.
8. Helps to reduce blood pressure and blood glucose levels.
9. It has possible cancer preventive compounds.
10. Cure headaches and hangovers.

In case you are hyper thyroid patient then replace cabbage with other veggies like Bottle Gourd.

Serves: 2

Preparation time: 40 mins

Ingredients for Koftas:

• 2 cups finely grated cabbage
• 1 cup boiled and mashed peas 
• 3-4 tbsp corn starch or corn flour
• Rice flour for dipping
• Salt as needed
• 1/4 tsp red chili powder
• A pinch of turmeric
• 1/4 tsp chaat masala
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder

Ingredients:

• 1 tbsp oil
• 2 tomatoes or 1 cup tomato puree
• 1 onion divided and chopped finely
• 1 tsp cumin seeds
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 green chili finely chopped
• 1 tsp kasuri methi (Dry Fenugreek Leaves)
• 1 tsp Pav Bhaji Masala
• 2-3 tbsp cream or milk
• Salt as needed

Method to make Koftas:

• Mix all the ingredients listed in for Kofta section except rice flour.
• Make small lime sized balls and roll it over rice four
• In a flat pan add a tsp of oil and spread over the pan, let it heat.
• Once you see hot air, add all the kofta balls on it and roast all the sides to a golden brown color.
• Once done collect all the koftas on a plate and keep it aside.

Method:

• Boil the tomatoes with 1/2 onion in microwave for 3 minutes along with 1 cup of water and little salt.
• Do not drain and add this to a blender and blend until it comes to a sauce consistency.
• In a sauce pan, add oil, let it heat.
• Once hot add cumin seeds and let it crackle.
• Add in chopped onion, ginger, garlic and green chillies and fry until translucent.
• Using palm of your hand, rub kasuri methi while adding it to the pan.
• Now add the Pav Bhaji Masala.
• Add cream and water as required and bring the curry to a boil.
• Add salt and check for taste.
• Finally add the roasted koftas and boil for a minute and switch off the stove and let it rest for a while in the sauce.