Steam cabbage leaves for 10 minutes.
When leaves are tender, leave to cool.
In a pan, heat 2 – 3 tbsp oil and add chicken mince, ginger garlic paste and sauté.
When mince meat is well sautéed, add salt and mix.
Then put aside and let it cool.
Add green chilies, fresh coriander and spring onions and mix.
Form pockets of cabbage, fill in the mix and tie thread around it.
For gravy: In a pan, heat oil and add onion paste and ginger garlic paste sauté until the mix is brown in color.
Then add tomato puree, red chili powder, ground all spices, turmeric powder and salt, cook till the gravy is ready.
Add cabbage pockets and water as required, simmer for 10 – 15 minutes.
Garnish with fresh coriander and serve.
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