Cabbage Kofta

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Cabbage Kofta, Patta Gobhi Kofta

Cabbage 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.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

For Kofta

  • 2 cups shredded cabbage (patta gobhi)
  • 3/4 cup besan (gram flour, use as needed)
  • 1 tsp cumin seeds (jeera)
  • 2 tsp chopped cilantro (hara dhania)
  • 1 tsp shredded ginger
  • 1 green chili chopped
  • 1 tsp salt
  • also need oil to fry

For Gravy

  • 3 medium tomatoes chopped
  • 1/2 inch ginger (adrak)
  • 1 green chili chopped
  • 2 tbsp yogurt (dahai, curd)
  • 2 tbsp oil
  • 1/8 tsp asafetida (hing)
  • 1 tsp cumin seeds (jeera)
  • 1 tbsp besan (gram flour)
  • 1-1/2 tbsp coriander powder (dhania)
  • 1/2 tsp turmeric (haldi)
  • 1/2 tsp salt
  • 1/4 tsp red chili powder
  • 1/2 tsp peprika (for color)
  • 2 tbsp cilantro finely chopped (hara dhania)
  • 1 tsp sugar

Method

Kofta

  1. Mix together all the kofta (dumpling) ingredients. Adjust 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.

  2. Heat the oil in a frying pan on medium-high heat. The frying pan should have at least 1 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.

  3. Fry the koftas  in small batches, avoid overcrowding the frying pan.

  4. Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

For Gravy

  1. 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.

  2. 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.

  3. 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.
  4. Next add yogurt and cook for another minute.
  5. 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.
  6. 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.

Recipe Notes

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.

Serve Cabbage Kofta with rice, Roti or Paratha. 


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133 thoughts on “Cabbage Kofta

  1. Most of my childhood memory includes getting loud at by my mother, PunamPaul.Com and eat your veggies; however I accustomed pay no heed to that. A. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health.

    Cabbage is particularly one of the world’s most supplement thick vegetables promptly accessible for us to appreciate, wealthy in basic vitamins, for example, C, B6, K, soaked fat, thiamine (Vitamin B1), calcium, press, magnesium phosphorus and a decent wellspring of dietary filaments.

    Be that as it may, I never preferred any cabbage formula other than in noodles.

    This cabbage formula when I attempted at home was not so much valued by my family yet it was extremely yummy as well.Thanks for sharing this delicious preparation.

  2. Simple n easy recipe manjula Ji. Thanks and appreciate your time and effort to make all these available to us. Have tried many recipes from your site and they are all hit always.

  3. Hello Aunty,

    I tried your aloo baigan sabzi and it was mouth watering, I am not a great cook but all the recipes that I have tried from your website have turned out great….:)

    One quick question, you have fried aloo and baigan, can we make the same thing without frying them? taste would be the same? or could you boil the aloo?

    Sorry for posting the question here, I was not able to post it on aloo baigan recipe page…:)

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