Cabbage Kofta Curry Recipe is a tasty and super delicious dish. It is easy to prepare and takes just about 45 minutes to make it.
Ingredients:
For The Cabbage Koftas:
- 3 Cups Chopped Cabbage – Chopped Finely
- 1 Cup Besan (Gram Flour)
- ¼ Teaspoon Turmeric
- ¼ Teaspoon Red Chilli Powder
- ¼ Teaspoon Garam Masala Powder
- 1 Teaspoon Carom Seeds (Ajwain)
- 1 Teaspoon Curd (Yogurt Or Dahi)
- 1 Pinch Asafoetida (Hing)
- 1 Pinch Baking Soda
- Salt As Required
- ¼ Cup Water Or As Required
- Salt As Required
- Oil For Shallow Or Deep Frying For Cabbage Kofta Gravy:
- 3 Medium Size Tomatoes – Finely Chopped
- 1 Large Size Onion – Finely Chopped
- ½ Inch Ginger (Adrak) – Crushed
- 2 To 3 Cloves Garlic (Lahsun) – Crushed
- 1 Black Cardamom (Badi Elachi)
- 2 Green Cardamoms (Chotti Elachi)
- 1 Inch Cinnamon (Dalchini)
- 2 To 3 Cloves (Lavang)
- 1 Small To Medium Tej Patta (Indian Bay Leaf)
- ¼ Teaspoon Turmeric Powder
- ¼ Teaspoon Red Chilli Powder
- ½ Teaspoon Coriander Powder
- 2 Tablespoon Oil Or Butter
- ½ Teaspoon Crushed Kasuri Methi (Crushed Dry Fenugreek Leaves)
- 1 Tablespoon Oil Or Butter To Be Added In The Last Step [Step 9 Of Preparing The Curry Or Sauce Or Gravy]
- 2 Cups Water
- 2 To 3 Tablespoon Cream
- Salt As Required
- Some Chopped Coriander Leaves For Garnishing (Dhania Patta Or Cilantro Leaves)
Method : Cabbage Kofta Curry Recipe
Preparing The Cabbage Koftas:
- In a mixing bowl, take the ingredients required for making the cabbage koftas – finely chopped cabbage, ajwain (carom seeds), spice powders, curd/yogurt and salt.
- mix well and keep the cabbage kofta mixture aside for about 30 mins.
- the kofta mixture would have become moist as the cabbage would release its juices. add besan/gram flour and mix well.
- if the cabbage kofta mixture looks dry, then you can add some water. if its too moist and batter like, then no need to add any water. or else add about 1/4 cup water. mix well.
- heat oil for shallow or deep frying kofta in a kadai or pan. drop spoonfuls of the batter and fry the cabbage koftas till crisp and golden in medium hot oil.
- drain cabbage koftas on paper towels to remove excess oil and keep aside.
Making Cabbage Kofta Gravy:
- in the same kadai, remove the excess oil that we had used for frying the cabbage koftas and keep about 2 tbsp oil. first, add the whole spices and fry them till fragrant. then add the onions and fry till the onions get golden.
- add the crushed ginger-garlic and saute till the raw aroma of the ginger-garlic goes away.
- add the tomatoes and all the dry spice powders.
- stir and saute until tomatoes soften and the oil starts to leave the sides of the mixture.
- let this mixture cool and then grind this sauteed onion-tomato mixture with some water to a smooth paste.
- heat oil in the same pan. add the ground masala paste and stir. then add water, salt and again stir.
- simmer the mixture till it thickens a bit and reaches a medium gravy consistency.
- add cream and stir. then add the crushed kasuri methi & stir again. switch off the fire. if serving immediately, then add the cabbage koftas. if serving later, then reheat the curry/sauce and then add the cabbage koftas. the koftas absorb the gravy/sauce, so add the koftas just before serving.
- garnish cabbage kofta curry with chopped coriander leaves. serve the cabbage kofta with rotis, naan, parathas or jeera rice.