Recipes

Cabbage Kofta Recipe

Name: cabbage kofta
Prep time: 45 min
Cook time: 20 min
Yield: 4 people
Ingredients: 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 aof Hing; pinch aof baking soda; Salt ( as required); ¼ cup Water; Oil ( for shallow frying); 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)

12 months ago

April 30, 2023

Karishma

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.

Course

Side Dish

Cuisine

North Indian

Prep Time

45 minutes

Cook Time

20 minutes

Passive Time

49 minutes

Servings

people

MetricUS Imperial

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 aof Hing
pinch aof 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

Course

Side Dish

Cuisine

North Indian

Prep Time

45 minutes

Cook Time

20 minutes

Passive Time

49 minutes

Servings

people

MetricUS Imperial

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 aof Hing
pinch aof 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.