Cabbage Kofta Recipe:- How to make perfect cabbage kofta at home?

Cabbage Kofta

Cabbage Kofta Curry Recipe is simple, easy yet delicious. Cabbage kofta is flavorful, rich dish which can be served with roti, chapati or rice.Koftas are basically fried dumplings which can be made with many vegetables. Most famous Indian vegetarian kofta curries are malai kofta, mix veg kofta, lauki kofta, spinach kofta and also this cabbage kofta. These  cabbage koftas are made from cabbage with some spices and gram flour. Cabbage kofta is a rich dish which is ideal for small get together, parties or some special occasion. Good thing about it is that you can make koftas ahead of time and keep them in fridge and make gravy same day and add the koftas. I learned this recipe from my friend and did some changes to make it more delicious. My mom also make cabbage kofta in buttermilk gravy. That also tastes delicious.

To make cabbage kofta more aromatic and flavorful I have used some whole spices while grinding onion tomato paste. Also to give the curry some nice reddish color I have used Kashmiri lal mirch powder if you do not have or like it you can skip it. Also I have deep fried the koftas in oil but if you like low fat version you can shallow fry them or make them in appe pan.

This cabbage kofta curry is creamy, little sweet , little sour and perfect for parties and get togethers. If you are looking for more party curry recipes you may also like matar paneer, restaurant style mix veg, dhaba style egg curry, paneer masala or you can also look in curry and vegetable section of blog.

Cabbage Kofta

Course Main Course
Cuisine Indian

Ingredients
  

  • cups Cabbage grated
  • 3 tbsp Gram Flour
  • Salt
  • Red Chilli Powder
  • Garam Masala Powder
  • Dry Mango Powder
  • Asafoetida
  • Oil for deep frying
  • 2 Tomato roughly chopped
  • 1 Onion roughly chopped
  • ½ inch Ginger
  • 4 Garlic Clove
  • 2 Cloves
  • 1 Small Cardamom
  • 8 Black Pepper
  • ½ inch Cinnamon Sticks
  • 3 Cashew roasted
  • ½ tsp Kashmiri Red Chilli powder
  • ½ tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • 3 tbsp Oil
  • 1 tbsp Thick Curd
  • 1 tbsp Milk
  • Salt

Instructions
 

  • Wash and grate cabbage in a bowl with medium size grater. Add some salt and let it rest for 10 minutes.
  • After 10 minutes squeeze the water out from the cabbage. Sieve and collect the water in another bowl. We are going to use this water in gravy later.
  • Now heat some oil in pan or wok. Mix gram flour, garam masala, amchur powder, hing and chilly powder in the grated cabbage. Make small size balls (I made 10 balls out of this mixture).
  • Deep fry or shallow fry these balls in oil till they are golden brown. Put them in paper napkin so that they lose extra oil and keep them aside.
  • Now in a mixer jar add tomatoes, onions, garlic, ginger, cashew pieces, cloves, cinnamon, cardamom and black pepper.
  • Grind it to a paste. Add very little water if needed. Now heat wok or pan at medium heat and add 2-3 tbsp of oil.
  • Add cumin seeds and let it splatter for few seconds. Add ground onion tomato paste and cook till masala starts leaving the edges. It may take 10-15 minutes to get masala to cook.
  • When masala starts leaving oil and edges add red chilly powder, coriander powder, turmeric powder and Kashmiri lal mirch powder.
  • Mix them well and add the water we took it out from cabbage. Let the gravy boil then add salt and 1 cup of water.
  • Cook the gravy for few minutes and switch off the heat. Check the salt and adjust as needed.
  • Before serving put the koftas in serving bowl and pour gravy over them. In a small bowl mix together curd and milk till they are smooth.
  • Garnish cabbage koftas with this mixture. Cabbage kofta is ready to serve.

Notes

Shilpi’s Quick Tricks
  • I have grated the cabbage from medium side of box grater as I do not want it too mushy or too chunky.
  • It is very important to add some salt in grated cabbage and leave it for 10 minutes so that is loses all the water and koftas are easy to fry. Squeeze out as much water as possible from cabbage. That will make smooth and tasty koftas.
  • Do not add too much of water while grinding onions and tomato otherwise masala will splatter while cooking and will take longer time to cook.
  • I have used roasted cashew pieces as I think they do not need much time to cook and do not taste raw in gravy.
  • I have used both black pepper and red chilly powder in making cabbage kofta gravy. If it is too spicy for you, you can skip black peppers.
 
Keyword main course
Tried this recipe?Let us know how it was!

 

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