Cabbage Kofta
April 23rd, 2009 filed under Subji (Vegetables)
Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage.
Recipe serves will 4.
Ingredients:
For Koftas (dumpling):
- 2 cup shredded cabbage (patha gobhi)
- 3/4 cup gram flour or as needed
- 1/2 teaspoon cumin seed (jeera)
- 2 teaspoon chopped cilantro (hara dhania)
- 1 teaspoon shredded ginger
- 1 chopped green chili
- 1 teaspoon salt
- Oil to fry
Gravy:
- 3 medium tomatoes
- 1/2 inch ginger (adrak)
- 1 green chili
- 2 tablespoon yogurt
- 2 tablespoon oil
- Pinch asafetida (hing)
- 1 teaspoon cumin seed (jeera)
- 1 tablespoon gram flour (basen)
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 paprika
- 1/4 teaspoon red pepper
- 2 tablespoon finally chopped cilantro (hara dhania)
- 1 teaspoon sugar
Method:
Koftas (dumpling):
- Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
- Heat the oil in a frying pan on medium-high heat.
- The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
- Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
- Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
- Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.
Gravy:
- Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
- Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
- Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
- Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
- Next add yogurt and cook for another minute.
- Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
Note: adjust the thickness of the gravy to your taste by adjusting the water. - Add the prepared koftas and let it simmer for another 7 to 8 minutes.
- Turn of the heat and add the cilantro and cover the pot.
Variations:
Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
Tips:
Koftas can be refrigerated for 5 days or freeze for a month.
hi
I invited friends for dinner and I ‘m planning to make this recipe. If i make this dish ahead(say, in the morning), won’t the koftas get mushy by evening? If so, when do i put koftas in the gravy so they stay firm?
Hi Raj,
add the kofta in gravy but do not boil. heat well before serving.
Hi Manjula,
I’m new to your website, I enjoy what I’ve seen, they are very simple and looks really nice. I can even taste them without trying.
However I will try them and keep watching your website.
You look good for 61, Congratulations!
I’m not far behind.
Velina
Manjula I forgot to mention that you have a lovely family too.
velina
Hi,
Thank you for this great recipe. Is there any substitute for ‘yogurt’? I don’t eat yogurt and trying to find some replacement…(FYI, I do eat dairy products.)
Hello Sovi,
If you don’t take yogurt just do without but if you do take milk add few 1/4 cup of cream the time you are adding the kofta. Good luck and Enjoy!
Hi Maanjulaji,
Request to give the recipe for soya bean chaap. Thank you
Regards,
Simran
Hi Maanjulaji,
Request to give the recipe for Bhaigan Bharta. Thank you
Regards,
Divya
Hi,
I just googled ‘kofta’ and happily found your site today! As it happened I had all the ingredients to make the cabbage kofta and it was the best kofta I have ever eaten. My family is vegan, so I used soy yogurt, instead of the dairy-based one. I look forward to making many more of your dishes. Your step-by-step videos are like a personal cooking class. Your confident, yet modest, ways come across in your presentations, and make me smile!
Thank you.
Linda
Dear manjulaji
I tried ur cabbage kofta recipe and it was a superhit!! my hubby loved it. Please teach us how to make vegetable puffs.
Fantastic!!! I didn’t have gram flour so used a mixture of wheat and white. It came out great. I am sure it would be even better with gram flour. (I just have to locate a store that carries it)
Gram flour is also called “Besan” (pronouce as BAY-sun) which is the more common word for it in Indian grocery stores. Gram flour/Besan is flour made from finely ground dry chickpeas.
Hope you can find it. The flavor is nice and it’s rich in protein.
Hi,
The written recipe says 2 cups of shredded cabbage and in the video Manjulaji says 4 cups of shredded cabbage. I’d like to know which one is correct.
Thanks
u dont have to worry abt the quantity of cabbage. i cut 3/4 of the cabbage and shredded them
Aunt Manjula,
Please post paneer kofta recipe as well.
I flattened the patties and shallow fried (with a little oil, on on stick pan), it came out fine.
Thanks,
Om