Kofta Curry

Method

1. To make kofta, take cabbage, low fat cottage cheese, gram flour, salt, ½ tsp red chilli powder and ½ tsp garlic in a bowl and mix together. Divide into equal portions and shape them into round koftas.
2. Heat 2 tsps oil in a non-stick pan and shallow-fry koftas till they turn a light brown on all over. Set them aside in a bowl
3. To make gravy, heat remaining oil in another non-stick pan, add cumin seeds, cinnamon, asafoetida, cloves, black peppercorns, remaining garlic, ginger, green chilli and saute till fragrant.
4. Add onion and pumpkin and cook for 3-4 minutes. Add salt, remaining red chilli powder and tomatoes and mix well. Add ½ cup water and cook till tomatoes become pulpy.
5. Cool the mixture a little and transfer into a blender jar and blend till smooth.
6. Transfer the ground mixture into the same non-stick pan and cook for 2-3 minutes.
7. Add jaggery and crushed dried fenugreek leaves.
8. Arrange the koftas in a serving dish, pour the gravy over them and serve hot.

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