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.
Namaste auntyji
I tried this preparation today and it came out really well. I am planning to try making koftas with aloo+paneer and zucchini as well.
Thank you for the clear instructions and the video.
My kofta’s broke up the first time. I ended up using alot of Besan to make it stay together. Also, I microwaved the cabbage mixture for 20 seconds and it became sticky. That helped to keep the kofta’s together in the oil. I think the mixture needs to be very sticky, enough to where you hear it in your hands.
Also, i noticed due to your jain faith you did not use Garlic or Onions. I added those ingredients to my recipe and it worked well. I also used shredded carrots in the cabbage mixture.
love u aunty, enjoy every dish of yours, thanks for sharing
Namaste Manjulaji,
I am a regular visitor. I tried cabbage kofta today and it came out really good. My cabbage used to go bad often since cabbage head is usually very big in size and my husband won’t eat it more than once in a week. Now I can make cabbage koftas and freeze them. Thanks for this great recipe. One question: Do you use any appliance for shredding??
Thanks
Hello aunty,
Just one question…wat is the difference between baking powder and baking soda …..and for wat purposes these are used ?
The light on your working surface is bright and perfect for viewing the preparation. Excellent camera focus on the dish and ingredients. The finished dish could not be viewed at a distance from the camera. However it is always good to hear and see you teach us. A pleasure to watch you in action!
Thank you aunty. I am wasn’t born in India but is married to a South Indian, hence, Indian cooking seemed really hard until I discovered your website. Thanks for simplifying even the most complicated recipes. I can now cook and take the guess work out. Thanks again.
Hi there sister youare amazing always loved cooking and i have learnt so much more from watching you on utube grate recipes thanks again
Thanks for the great receive. I love cooking and always looking forwardto more recepives please provide some international food receives. You are the best.
hi aunty,
thanks for the great website.u really remind me of my grandma..she used to make such good recipes…its feels as if she herself is teaching me these recipes..i used to get so scared of cooking but now its all so easy ..thanks to you again.