Name: Cabbage Kofta Recipe recipe by Mithra cse at BetterButter
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: For the koftas:; 3 cups cabbage finely chopped; 1 cup Besan; ¼ tsp Turmeric powder; ¼ tsp red chili powder; ¼ tsp garam masala; 1 tsp carom seeds; 1 tsp dahi; pinch of Hing; pinch of baking soda; Salt as required; ¼ cup Water; Oil for shallow frying; For the gravy: 3 tomatoes finely chopped; 1 large onion finely chopped; ½ inch Ginger crushed; 3 garlic cloves crushed; 1 black cardamom; 2 green cardamoms; 1 inch cinnamon; 3 Cloves; 1 Bay Leaf; ¼ tsp Turmeric powder; ¼ tsp red chili powder; ½ tsp coriander powder; 2 tbsp Oil; ½ tsp kasuri methi; 1 tbsp bitter; 2 cups Water; 3 tbsp Cream

ABOUT Cabbage Kofta Recipe RECIPE

Cabbage koftas are a wonderful treat to every day dinner menu. Cabbage koftas are vegetarian alternative to meatball. The finely grated cabbage mixed with spices and besan (gram flour) and deep fried, then simmered in to the spicy gravy

Ingredients Serving: 4

For the koftas:
3 cups cabbage finely chopped
1 cup Besan
¼ tsp Turmeric powder
¼ tsp red chili powder
¼ tsp garam masala
1 tsp carom seeds
1 tsp dahi
pinch of Hing
pinch of baking soda
Salt as required
¼ cup Water
Oil for shallow frying
For the gravy: 3 tomatoes finely chopped
1 large onion finely chopped
½ inch Ginger crushed
3 garlic cloves crushed
1 black cardamom
2 green cardamoms
1 inch cinnamon
3 Cloves
1 Bay Leaf
¼ tsp Turmeric powder
¼ tsp red chili powder
½ tsp coriander powder
2 tbsp Oil
½ tsp kasuri methi
1 tbsp bitter
2 cups Water
3 tbsp Cream
Salt as required
coriander leaves (chopped for garnishing)

Instructions

For the koftas: Mix the cabbage, carom seeds, powders, hung, curd and salt together well. Keep the mixture aside for thirty minutes.
Add the besan flour and baking soda and mix well.
Pour in the water if the mixture become too dry. Stir well.
Drop spoonfuls of the cabbage mixture into a pan of hot oil.
Fry the koftas until they are crisp and golden.
Place the koftas on a sheet of kitchen paper to seep out excess oil.
For the curry: Fry the bay leaf, cardamoms, cinnamon and cloves in hot oil for about ten seconds.
Add the onions, stir and fry until golden.
Add the ginger garlic paste and sauté for ten seconds.
Add the tomatoes and powders and stir well.
Remove the mixture from the stove, allow it to cool and the grind it into a smooth paste. Add ¼ cup of water before grinding.
Heat the butter in a pan on a low flame.
Stir in the paste and then add two cups of water.
Add salt as required and allow the mixture to simmer until it thickens slightly.
Add the cream and stir. Then, stir in the kasuri methi.
Remove the curry from the stove and add the cabbage koftas.
Garnish the kofta curry with coriander leaves.
Serve with rice, naan or rotis.

Similar Recipes