North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Maa Ki Kali Dal
      • Dal Makhani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Maharni Dal (Black urad, chana Dal & kidney beans mixed)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans
    • Chole (chick pea curry)
    • Lima beans
    • Lima beans curry
    • Rajma (Red kidney Beans)
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
        • Arhar dal with rice khichdi
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken shammi kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • Paneer dishes >
      • About paneer
      • Paneer dishes - Index
      • How to make the paneer at home
      • Butter Paneer (Paneer makhani)
      • Crumbled paneer curry with green peas
      • Kadhai paneer
      • Muttar paneer (paneer with green peas)
      • Paneer curry (paneer ke sabzi)
      • Paneer tikka (Barbecued Paneer Kebabs)
      • Paneer Bhurji (Scrambled Paneer)
      • Palak paneer (spinach with paneer)
      • Paneer Frankie (wrap)
      • Paneer tikka masala
      • Shahi paneer
      • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Kheer (Rice pudding)
      • Kala Jamun
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to make the paneer at home
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • Cooking measurement conversion
  • Measurement Converter

Stuffed Cabbage rolls

                    Stuffed Cabbage rolls curry
                             (Bandh gobi ki rolls)

Cabbage roll (bandh gobi ki roll) is a dish consisting of cabbage leaves wrapped around in a variety of fillings. These cabbage rolls are the vegetarian version of meat stuffed cabbage rolls. 

Cabbage rolls can be shallow fried or deep fried and served as a snack or simmered them in the spicy gravy and served them as a main course. Cabbage rolls are an excellent dish to make all year around. They are very easy to make, so try them and experiment with different stuffing and I am sure they will be the center of attention in your next dinner  party.                                                                        
Ingredients for the stuffing: 

12  Cabbage leaves
2    Medium size potatoes - boiled
½   Cup paneer – crumbled (optional)
1    Medium green chili  – chopped
1    Medium onion –  fine chopped
½   Teaspoon minced  garlic
½   Teaspoon fresh grated ginger
½   Teaspoon red chili powder
1    Teaspoon coriander powder
1    Teaspoon mango powder (Amchoor)
1    Teaspoon salt or to your taste
1    Tablespoon chopped coriander leaves   
2    Tablespoons vegetable oil
(If you are not using Paneer then boil two
  Medium size Potatoes)

Ingredients for the gravy:

2   Medium size onions
2   Teaspoon minced garlic
2   Small size ripe tomatoes pureed
      or 2 Tablespoons tomato sauce
1   Tablespoon ginger- fine grated
1   Medium green chili–chopped
3   Tablespoons plain yogurt
2   Teaspoons coriander powder
½   Teaspoon red chili powder
½   Teaspoon turmeric powder (Haldi)
½   Teaspoon garam masala powder
3    Tablespoons vegetable oil
1    Teaspoon salt or to your taste
½   Cup of whole milk
2    Tablespoons of  chopped coriander
       leaves

 Cooking measurement conversion
Measurement converter
Cabbage / Bandh Gobi
        Cabbage (Bandh gobi)
Potato, Paneer, Chopped Onion, Chili, Ginger, Garlic , Oil & Coriander leaves
Potato, Paneer, Chili, Ginger, Garlic, Chopped, Onion, Oil &
​          Coriander leaves
Onions, Tomatoes, Ginger, Garlic, Yogurt, Green chilies, Milk & Coriander leaves
   Onions, Tomatoes, Ginger,       Garlic, Yogurt, Green Chili,
      Milk  & Coriander laves
Directions for stuffing:

1.  Peel and mash the boiled potato coarsely either by hand or potato masher (do
     not  make a potato paste)​
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Boiled and peeled Potato
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Mash the Potato
2.  On medium high heat add 2 tablespoons of oil in a nonstick frying pan or
     heavy bottom stainless steel pan, add chopped onions and minced garlic and
     sauté them for 5 to 6 minutes or until they become light brown.
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In a pan add oil, chopped onions & minced garlic and saute
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Onion become light brown
3. Add mashed potatoes, crumbled Paneer, chopped green chilies and grated
    ginger and mix with fried onions.
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Add mashed potatoes, Paneer , ginger & green chilies
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Mix every thing together
4.  Sprinkle salt, Coriander powder, Red chili powder and Mango powder and mix
     with potatoes and onions, and  fry them for 5 to 6  minutes, while potatoes are
      cooking flip them upside down few times, so that they get fried evenly.  
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Add Coriander powder, Red chili powder, Mango powder & salt
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Mix spices with Potato & Paneer
5.Sprinkle some oil if needed.
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Sprinkle oil over potato & paneer
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Potatoes are fried
 6. Once Potatoes are fried sprinkle chopped coriander leaves and mix. Turn the
      stove off. let the potatoes cool down.
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Sprinkle chopped coriander leaves
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Mix coriander leaves
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Cabbage roll stuffing is ready
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Potato Paneer stuffing.
Directions for making the Cabbage rolls:

1.  Remove the wilted, discolored, and thicker outer leaves of the cabbage to
     ensure you get the leaves in best condition.

2. 
Rinse Cabbage thoroughly in running water to remove any dirt or pesticides.​ 
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Remove wilted, thinker outer leaves
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Rinse the cabbage in running water
3. With the sharp knife cut the core from the bottom.
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Cut the core of Cabbage
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Cored cabbage
4. Take a large enough pot to accommodate the size of the head of cabbage and
      fill half way with water and add salt.

5. 
Test the amount of water needed by placing the cabbage head in it before
     you heat the water; you need enough water to cover the head but still leave an
     inch or two of free space at the top of the pot. Otherwise, you will end up 
​     with boiling water overflowing, or not have enough to cover the cabbage.
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Add water in a pan & add salt & mix
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Bring water to boil
6.  Place the whole head of cabbage in the boiling water. 
​
7. Periodically with a fork or a spoon flip the head of cabbage so that it can cook
     on all the sides. 
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Place the cabbage in the boiling water
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with a fork or a spoon flip the cabbage
8. In about 4 to 5 minutes you will see the edge of the outer cabbage leaves start 
   to curl. With tongs or a knife check if you can pull out the leaves.

 9. As the outer leaves become loose, use a pair of tongs to gently wiggle them
    free from the head of cabbage.

10.  Carefully gently remove the leaf from cabbage so that they do not tear, shake
      the water off and place on a plate with paper towel. Continue the process 
      until all the needed leaves are removed. Do not boil the cabbage for long
      leaves should be just tender enough to roll.

11. Once you take out needed cabbage leaves take the rest of the cabbage out of
​      the boiling water and use it for another dish.    
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Cabbage is boiled
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Remove the leaves out of the water
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Cabbage leaves
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Take the leftover cabbage out the pot
 12. Take one leave at time and spread it on the cutting board and run a sharp knife
        along the back of the cabbage leaves to remove most of the cabbage leaf rib.
       This will make them easier to roll.

13  If the cabbage leave is too big then cut it big enough to make 2” to 2½ “roll.
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Remove the Cabbage leaf rib
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Cut the leaf in half
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Half cut Leaf
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Cabbage leaves for stuffing
​14. Spread a cabbage leaf on the rolling board.

15. Now take 1 tablespoon full of stuffing and place it towards the bottom of the

    leave. First fold both sides of the leaf to seal the edges then roll the leaf like
    you will fold sleeping bag, then secure it with a toothpick, keep the roll aside.
    Repeat this process until you roll all the leaves.
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Spread a leaf
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Place the stuffing on the leaf
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Fold both side of the leaf
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Roll the leaf
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Insert the toothpick to secure the roll
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Stuffed cabbage rolls
Directions for making the gravy: 

 1. Use a food chopper or blender to mince the onions and garlic. Mixture should
     be Coarse.

2. On high heat add the oil in a wide nonstick frying pan, add minced onions and
    garlic and sauté them while periodically stirring. Onions will have a lot of
    water so for the first 8 to 10 minutes keep the heat high so that all the onion
    water evaporates  quickly.
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In a pan add oil, minced Onions & Garlic
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Onions become light brown
3. While onion mixture cooks add the tomato to the same food chopper or blender
    and puree.

4. Once the onion water evaporated turn the heat down to medium and let the
    onions fry for 8 to 9 minutes, frequently stir the onions.

5. Once the onions become light brown add coriander powder, red chili powder,
     turmeric powder and mix with the fried onion and fry for few seconds.
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Add Coriander powder, Turmeric powder and Red chili powder
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Mix spices with fried onions
6. Add Tomato puree and yogurt. With the tomato puree and yogurt onion masala
    become watery turn the heat to high for 2 to 3 minutes, so that water evaporates
    quickly and  then turn the heat down. Keep stirring onion masala frequently.   
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Add Tomato puree
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Mix tomato puree well
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Add yogurt
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Mix yogurt well
7. Once all the water evaporated and you see the oil in the pan that means onion
     masala is  done.

8.  Add 3 cups of water and salt, mix with onion masala, cover the pan and cook
​    for 10 minutes.
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Onion Masala is done
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Add water and salt
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Cover the Pan & cook the gravy
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Gravy is cooked
9. Add grated ginger, chopped green chilies, garam masala in the gravy and
    mix and let it cook.     
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Add ginger & green chilies & mix
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Add garam masala and mix
​10.  Once half of the water evaporated form the gravy add ½ cup of milk and mix
       it well with the gravy and stir constantly for 1 minute so that milk blend in
       well with the gravy. Let the gravy cook for 8 to 10 minutes, while frequently
       stirring the gravy. Milk binds the gravy with onion masala together.
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Gravy is cooked
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Add Milk in the gravy and mix
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Mix Milk with gray well
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Gravy is cooked
 11.  Once onion masala and milk blend in together add 1 cup of water and
       bring it to boil.

12.  Add cabbage rolls in the gravy. With the spoon cover the rolls with the 
       gravy.    
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Add water in the gravy & mix
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Add stuffed cabbage rolls in the gravy
​13. With the spoon cover the rolls with the gravy.    
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Cover the rolls with gravy
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Cabbage rolls are covered with gravy
​13 Cover the pan with the lid  and let them simmer on low heat for 10 to 15     
        minutes or until cabbage roll become tender and you have the desired
        consistency of gravy. Turn the stove off.
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Cover the Pan and simmer
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Stuffed Cabbage Rolls are cooked
​14. When ready to serve gently transfer the curry into a serving dish and garnish it
      with coriander leaves.
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Gently take the Stuffed rolls out
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Cabbage rolls
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Stuffed Cabbage rolls
Tips:

1. Gravy becomes thicker as it cool down, add some water and boil it on low heat. 
 
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you    

Geeta Seth



Other recipes:

Stuffed potatoes                                   Stuffed banana peppers (pickle peppers)
    
Stuffed karela                                      Stuffed okras (bhindi)   

Stuffed eggplants                               Stuffed paneer koftas

Stuffed bell peppers (capsicums, shimla mirch)   
    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
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