Feeling lazy? Make the Cabbage Kofta for lunch or dinner. Easy to make, quick to prepare and very tasty! A nice curry dish to prepare, for accompaniment with chapattis, parathas or nice hot plain rice.
Let us get started.
Cabbage Kofta Recipe
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text]What you will need
- Cabbage – ½ (200 gms)
- 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 gms)
- 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
Making the Cabbage Kofta
- Grate the cabbage.
- Add chopped green chilly, salt, red chilly powder, coriander powder, some green coriander and 4 to 5 tbsp gram flour to it. Mix all ingredients well.
- Batter for making koftas is ready.
- Take enough oil in a pan and heat it sufficiently.
- Make a small lump from the mixture, roll it into a round shape.
- When oil is hot, place the round koftas or place as many koftas as possible at a time in the pan.
- Keep tossing them until they turn golden brown in color from all sides.
- Take out the fried koftas in a plate. Similarly fry rest of the koftas.
Making the Gravy
- Wash tomatoes, green chilly and ginger thoroughly and cut them in big chunks. Ground all these ingredients together to make a fine paste.
- Take 2 tbsp in oil in a pan and heat it.
- When the oil is hot, add cumin seeds, asafoetida, turmeric powder, coriander powder and fenugreek leaves.
- After sautéing for while, add tomato-ginger-green chilly paste and sauté them on low flame until oil starts floating on the surface.
- Once the oil has started separating from the masala, add 2 to 3 tbsp gram flourinto it and sauté for 2 to 3 minutes.
- Add red chilly powder and stir the masala constantly for 2 minutes.
- Oil again starts separating from the masala.
- Now add 1 cup water, salt and garam masala to the masala. Cover and cook for 4 to 5 minutes.
- The gravy is ready, add green coriander to it.
Place all the koftas gently into the gravy. Cover and keep it aside.
Cabbage kofta curry is ready, take it out in a bowl and garnish with some green coriander.
Serve steaming hot sabzi with chapatti, parantha, naan or rice and relish the taste.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text][youtube https://www.youtube.com/watch?v=QQAD2cCA_A8&w=425&h=350][/vc_column_text][/vc_column][vc_column width="1/2"][vc_single_image image="11648" img_size="medium"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
- You can make gravy for the koftas as per your taste and preference. If you wish to add onion to the gravy, then take 1 to 2 onions, chop them finely and add after sautéing the cumin seeds. Saute until they get slightly pinkish in color.
Rest follow the same method for making the sabzi.
This could do for three to four people who are moderate eaters.
courtesy – www.nishamadhulika.com