Cabbage Gravy With Cream (Cabbage Rasedar)

Recipe By:
Courtney
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  • Yield 4 Servings
  • Level Medium

A Gujarati delicacy made of cabbage.
 

Ingredients

  • 1 small cabbage
  • 1 cup shelled peas, boiled
  • 2 medium tomatoes, chopped
  • 3 green chillies, slit
  • 2 tablespoon chopped coriander leaves
  • 3 tablespoon cream
  • 2 bay leaves
  • 2 tablespoon coriander-cumin powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Grind to paste
  • 1 large onion
  • 6 clover garlic
  • 1" piece ginger
  • For pakodas
  • 4 tablespoon gram flour
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Water to mix
  • Oil for frying
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Directions

  1. 1. Wash and cut cabbage into strips, pat on a dry cloth so as to remove all water.
  2. 2. Mix together all ingredients for pakodas (except oil). The batter should be of a thin consistency.
  3. 3. Heat oil, take a handful of cabbage, shake well so as to remove any water left, dip in batter; deep fry to a golden brown colour. Leave on paper towels for oil to drain.
  4. 4. When cabbage has been fried, remove the excess oil, leaving about 2 tablespoon in the kadai. Heat this, add bay leaves, slit chillies and ground paste; fry till masala is browned.
  5. 5. Add tomatoes and the powdered masalas, continue to fry till oil surfaces.
  6. 6. Add 1-1 1/2 cups water and salt. Cover and cook on low heat till a gravy is formed.
  7. 7. Add fried cabbage, cooked peas, 1 tablespoon coriander leaves, simmer 1-2 minutes remove from fire, pour into a serving bowl.
  8. 8. Beat cream smooth, pour over curry, sprinkle rest of the coriander leaves.
  9. 9. Serve hot with puris or parathas.