ReshKitchen

Cabbage Pakoda Curry

I have used cabbage and onions to make balls. If you have any other veggies like carrot or beans you can add them too. A great alternate for the usual potato and paneer based koftas.

Servings	Prep Time
2people	20minutes

Cook Time

40minutes

Servings	Prep Time
2people	20minutes

Cook Time

40minutes

Ingredients

1cup Grated Cabbage
1/2cup Finely Chopped Onion
1/2cup Besan Chickpea flour
2tbsp Rice flour corn flour
2teaspoon salt
1tsp Chilli Powder
1tsp Grated Ginger
1tsp Fennel Seeds
Gravy
1 onion
3 tomato
1 green chilli
3cloves garlic
1tsp turmeric
1/2tbsp chilliPowder
1/2tbsp corianderpowder
1/4tbsp garam masalaPowder
1tsp sugar
1tablespoon Dried Kasuri Methi Leaves
1tsp salt
1/2tbsp ghee
1/2tsp Mustard Seeds
1/2tsp Jeera Seeds
5 Cashewnuts
1tbsp Warm Milk

Instructions

In a wide bowl mix all the ingredients to make cabbage pakoras..Add a teaspoon oil and form a dough by sprinkling water. Divide them into equal sized balls and fry them.Keep them aside These cabbage pakoras can be served separately as an evening snack too.
Grind 3 tomatoes,garlic pods and a green chilli to a smooth paste. Soak Cashewnuts in warm milk for sometime and then grind it to a paste
Heat oil in a kadai and add mustard,jeera seeds. Let them splutter.
Add chopped onion to this and keep sauteing. Once the raw smell goes off add the tomato paste.
Now add salt,sugar and other dry powders one by one.
Let the whole mixture boil for about 10 minutes
At this stage add Cashewnut paste. The gravy will start to thicken
At this stage add the cabbage pakoras and serve them hot.
Garnish the gravy with dried fenugreek leaves or coriander leaves.
Serve it with hot phulka, poori or any indian flat breads.