Cabbage Kofta Recipe

cabbage-kofta

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cabbage kofta
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.
cabbage-kofta-hf
Votes: 1
Rating: 5
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Rate this recipe!
Course Side Dish
Cuisine North Indian
Prep Time 45 minutes
Cook Time 20 minutes
Passive Time 49 minutes
Servings
people
Ingredients
For the koftas
For the gravy
Course Side Dish
Cuisine North Indian
Prep Time 45 minutes
Cook Time 20 minutes
Passive Time 49 minutes
Servings
people
Ingredients
For the koftas
For the gravy
cabbage-kofta-hf
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the koftas
  1. Mix the cabbage, carom seeds, powders, hung, curd and salt together well. Keep the mixture aside for thirty minutes.
  2. Add the besan flour and baking soda and mix well.
  3. Pour in the water if the mixture become too dry. Stir well.
  4. Drop spoonfuls of the cabbage mixture into a pan of hot oil.
  5. Fry the koftas until they are crisp and golden.
  6. Place the koftas on a sheet of kitchen paper to seep out excess oil.
For the curry
  1. Fry the bay leaf, cardamoms, cinnamon and cloves in hot oil for about ten seconds.
  2. Add the onions, stir and fry until golden.
  3. Add the ginger garlic paste and sauté for ten seconds.
  4. Add the tomatoes and powders and stir well.
  5. 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.
  6. Heat the butter in a pan on a low flame.
  7. Stir in the paste and then add two cups of water.
  8. Add salt as required and allow the mixture to simmer until it thickens slightly.
  9. Add the cream and stir. Then, stir in the kasuri methi.
  10. Remove the curry from the stove and add the cabbage koftas.
  11. Garnish the kofta curry with coriander leaves.
  12. Serve with rice, naan or rotis.

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