Cabbage kofta curry is prepared with koftas of grated cabbage in gram flour and freshly ground spices and spicy tomato gravy. Koftas are a wonderful treat to everyday menu and today we have Cabbage kofta curry for you all. This recipe has fried cabbage koftas simmered in rich tomato-ginger gravy. You can prepare this dish for any special occasions, parties or whenever you like. You will surely like this delicious and slightly spiced curry.
Everyone will definitely relish eating it. This curry can be served with chapatti, rice and paranthas. So, here is our recipe for making this tempting and appetizing cabbage kofta curry. Enjoy!
Grate the cabbage using a grater in a big mixing bowl.
Wash tomatoes, green chilly and ginger thoroughly. Drain the excess water. Cut them in big chunks and ground all these ingredients together in a mixture jar to make a fine paste.
Add chopped green chilly, ½ tsp salt, less than ¼ tsp red chilly powder, ½ tsp coriander powder, some chopped green coriander and 4 to 5 tbsp gram flour into the grated cabbage. Mix all ingredients really well and make smooth mixture for making the koftas. Batter for making koftas is ready.
Then pinch small to medium size lump from the mixture and roll in a round shape with the help of your hand. Place it in a bowl. Similarly, prepare the rest of the koftas until the mixture is utilized completely.
Take enough oil in a pan or a wok for deep frying the koftas and heat it sufficiently. Keep the flame low. When oil is hot, drop the koftas into the oil. Place 4-5 koftas or as many koftas as possible at a time into the oil.
When they become golden brown from beneath then flip their side. Keep tossing and deep fry the koftas until they turn golden brown in color from all sides. Take out the fried koftas on a plate. Similarly, fry rest of the koftas. Turn off the flame. Keep the koftas aside and prepare the gravy for them.
Take 2 tbsp in oil in a pan and heat it. When oil is hot, add cumin seeds into it. After the seeds splutters, add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves into the oil. Saute the spices for a while.
Add tomato-ginger-green chilly paste and Mix everything together. Saute the masala on low flame until oil starts floating on the surface. Cover and cook the masala if it spills out. Oil has started separating from the masala now add 2 to 3 tbsp chickpea flour into it. Again saute for 2 to 3 minutes so that the chickpea flour gets roasted too.
Add red chilly powder into it. Stir the masala constantly for 2 minutes. Oil starts separating from the masala and it is now roasted well. Now add 1-1/4 cup water, salt and garam masala to the masala. Mix everything really well. Cover and cook for 4 to 5 minutes. Stir at regular intervals. Keep the flame low. Gravy is ready. Now add some chopped green coriander to it. Also, drop all the fried koftas to the gravy. Mix it slightly. Cover and keep is aside prior serving so that the koftas soak the spices aptly.
Cabbage kofta curry is now ready. Transfer it to a serving bowl. Garnish this luscious and mouth-drooling cabbage kofta curry with some green coriander sprigs and serve it steaming hot with chapatti, parantha, naan and rice and relish eating.
- You can make gravy for the koftas as per your taste and preference. If you wish to add onion to the gravy, and then take 1 to 2 onions, chop them finely and add after sautéing the cumin seeds. Saute until they get slightly pinkish and translucent. Rest; follow the same method for making the sabzi.
- For four members
- Time – 40 minutes
- Cabbage – ½ (200 grams)
- Green chilly – 1 (finely chopped)
- Salt – ½ tsp
- Red chilly powder – ¼ tsp
- Coriander powder – ½ tsp
- Green coriander – 2 to 3 tbsp (finely chopped)
- Gram flour – ½ cup
- Oil – for frying
- Tomato – 4 to 5 (200-250 grams)
- Ginger – 1 inch long baton
- Green chilly – 1
- Oil – 2 to 3 tbsp
- Cumin seeds – ½ tsp
- Asafoetida – 1 pinch
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Dry fenugreek leaves – 2 tsp
- Red chilly powder – ¼ tsp
- Salt – less than 1 tsp or as per taste
- Garam masala – less than ¼ tsp
- Grate the cabbage in a big bowl and add following ingredients into it – green chilly, salt, red chilly powder, coriander powder, green coriander and 4 to 5 tbsp gram flour. Mix everything really well.
- Heat enough oil in a wok or pan. Now pinch small lump from the mixture and roll into round shape. Repeat the process until entire batter is utilized.
- Drop the koftas balls in oil as much as possible and deep fry until golden brown and crispy. Drain out the friend koftas to remove excess oil.
- Thoroughly wash tomatoes, green chilly and ginger and chop the roughly in big chunks. Take these chunks in a mixture jar and grind to make a fine paste.
- Heat 2 tbsp oil in the same pan and splutter cumin seeds first. Then add cumin seeds, asafoetida, turmeric powder, coriander powder and fenugreek leaves to it.
- Saute for a while and add tomato-ginger-green chilly paste to the wok. Now let it simmer on low flame until oil starts separating from it.
- Then add 2 to 3 tbsp garam masala and cook for 2 to 3 more minutes. Add red chilly powder as well and let it simmer.
- To it add 1 cup water, salt and garam masala. Cover the sabzi and let it simmer for 4 to 5 more minutes. Then add some chopped green coriander to the gravy, followed by fried kofta balls. Keep them drench in the gravy for few minutes prior serving.
- Serve steaming hot with any Indian bread like chapatti, parantha, naan or plain rice.
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