Vegan Cabbage Kofta Gravy

My daughter is a fan of Kofta curries. We cannot have the most famous Malai Kofta from restaurants as it is not dairy free but I try and make Koftas with different veggies at home. This is one such gravy which goes very well with Chapathis, Nan or even steamed rice. The coconut milk adds a mild sweetness and masks the overpowering tangy flavour of the tomatoes and masalas used. Cabbage along with left over rice and besan (chickpea flour) gives a great texture to the Koftas. I have not used coriander leaves or mint leaves in this but you can go ahead and use them. I have used Kasuri Methi instead which uplifts the curry to a new level.

Ingredients:

For the Koftas:

For the gravy:

Method:

Making the Koftas:

1. In a wide bowl, add all of the ingredients on the first table (For Koftas) and mix well preferably with hands. You can squeeze out the excess water. Check the seasoning. Keep aside for 30 minutes. Make small dumplings and fry in hot oil. You can also shallow fry or use the appam pan (paniyaram pan) for frying the Koftas. Drain the excess oil and keep them ready.

Preparation of gravy:

1. Extract fresh coconut milk.

2. In a deep pan, add oil. When the oil is hot, add the whole masalas namely Bay leaf, cinnamon, cloves and Fennel seeds. After 30 seconds, add sliced onions. When the onions start turning brown, add green chillies, garlic and ginger.

3. When the garlic loses the raw smell and the onions are brown, add sliced tomatoes. Add salt. Cook until they turn a bit mushy. Remove from the flame and let it cool down. Grind it to a smooth paste using enough water.

4. To the same pan, add the ground mixture and bring it to a boil and let it thicken a bit. Add the red chilli powder and you may have to add a bit more salt at this point. Please check and add. Remember that we have added salt earlier to the koftas as well as the onion tomato mixture. Once it starts boiling, add the fried koftas to it and let it cook in the gravy for a minute or two.

5. Add garam masala or chole masala if needed and the Kasuri methi (crushed with your palm) to it.

6. Finally, pour in  the coconut milk and switch off the flame after mixing it well for about 30 seconds. Do not allow the coconut milk to boil.

7. Garnish with the remaining coconut milk just before serving.

I will be back soon with another dairy free recipe..If you try any of my recipes, please send the pictures to me on rajeshvkumar1@gmail.com or share it on my Facebook Page.