Mutton Kothu Kari Cabbage Masala - Mutton Cabbage Keema
Mutton Kothu Kari Cabbage Masala is a delicious combination of cabbage and mutton cooked along with a spicy and delicious masala. Serve it with Paratha or Steamed Rice and a salad of your own choice for an indian lunch or dinner.
Mutton Kothu Kari Cabbage Masala which is also called as Kothukari Muttaikose Kootu is a delicious combination of cabbage and mutton cooked along with everyday masalas. Usually, Muttaikose Kootu is done using dal, but in this recipe we have combined cabbage with Mutton Keema and combined it along with spices to make a delicious dish.
The Mutton Kothu Kari Cabbage Masala goes really well with Steamed Rice, Phulkas or Parathas. The South Indian masalas used in this gravy brings out the taste and flavour of this recipe.
If you like this Mutton Kothu Kari Cabbage Masala Recipe, you can also try other Keema Recipes that you can make for your everyday meals:
- 300 grams Mutton Kheema , chopped
- 300 grams Cabbage (Patta Gobi/ Muttaikose) , roughly chopped
- 1 Onion , chopped
- 10 cloves Garlic , chopped
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi) To Be ground to paste
- 5 Dry Red Chillies
- 2 tablespoons Fresh coconut , grated
- 1 teaspoon Fennel seeds (Saunf)
- 4 Cashew nuts
- 2 teaspoon Groundnut oil For Tadka
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
- Salt , to taste
How to make Mutton Kothu Kari Cabbage Masala - Mutton Cabbage Keema
To begin making the Mutton Kothu kari Cabbage Masala - Mutton Cabbage Keema, add mutton keema in a pressure cooker with 1 tablespoon oil, red chilli powder, coriander powder, salt and turmeric powder, 1/4 cup of water and pressure cook for 5 whistles.
After 5 whistles, turn off the heat and allow the pressure to release naturally.
Once pressure is released naturally, open the lid and keep the mutton keema aside.
Into a pressure cooker, add the cabbage, salt and 2 tablespoon water and pressure cook for one whistle and turn off the heat. Release the pressure immediately and open the pressure cooker, so the cabbage does not get over cooked.
Into a mixer grinder, add the coconut, dry red chillies, fennel seeds and cashews to a coarse paste without adding any water
In a kadai, heat oil over medium heat; add the ginger, garlic, onion and saute until the onions are tender. Add the coconut mixture and saute for a few minutes.
Finally add the cooked mutton keema, the cabbage and stir well to combine. Check the salt and spices and adjust according to taste. Add little water to adjust the consistency of the Mutton Kothu Kari Cabbage Masala.
Once done, turn off the heat and transfer the Mutton Kothu kari Cabbage Masala to a serving bowl.
To temper, heat oil in a tadka pan. Once it is slightly hot, add in the mustard seeds, curry leaves and let it splutter. Turn off the heat.
Once done, add it into the Mutton Kothu kari Cabbage Masala and serve hot.
If green peas are available , they can be added too.
Mutton Kothu Kari Cabbage Masala - Mutton Cabbage Keema is part of the Mother's Day Recipe Contest 2018