Deep-fried spiced shredded cabbage balls are served in a yogurt-based curry. It pairs beautifully with rice or roti. Kofta is derived from the Persian word kofta and translates to ‘to grind’. It is a gluten-free option.
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Heat oil in a kadai for deep-frying.
Mix together cabbage, besan, salt, chilli powder and chopped chillies for the kofta. Squeeze as you mix to release water from the cabbage if the mixture is dry.
Taking portions of this mixture, form balls. Once all are formed, deep fry on a medium flame until cooked completely.
In another deep pan, heat oil and add hing with the dry spices. When aromatic, add the onions and let it turn translucent.
Add all the powdered spices. When combined, add the tomatoes, and stir until the mixture release oil.
Turn the flame off and add the yogurt. Whisk it in quickly and add water to this mixture.
When the yogurt dissolves completely, turn the flame back on and set to low.
Let it simmer for about 10 minutes. Check for seasoning and then add the kasuri methi.
Do not add the kofta to the curry until it’s time to serve. It’ll become soggy otherwise.
Garnish with coriander and serve with rice, roti or naan.