This recipe of cabbage kofta is quite delicious and is slightly strongly spiced but not hot. Reduce the quantity of whole spices used in the masala paste, if making for kids or folks who cannot tolerate the aroma of spices (whole garam masala) used in Indian food.
Cabbage kofta can be served with rotis, parathas or naan. It also goes well with steamed rice or jeera rice or saffron rice.
Cabbage koftas are a wonderful treat to every day dinner menu. Cabbage koftas are vegetarian alternative to meatball. The finely grated cabbage mixed with spices and besan (gram flour) and deep fried, then simmered in to the spicy gravy.
Cabbage kofta dish looks so colorful and appetizing that even the people who think that Bandh gobi is sucha a boring dish and do not like to eat traditional bandh gobi ki sabzi will be tempted to eat. Cabbage koftas are served with chapatti or parathas and accompanied with another side vegetable dish and raita (yogurt). These delicious cabbage kofta balls can be served as a snack. In India cabbage is known as bandh gobi or patta gobi, it is used all over India to make salad and various vegetables dish.
INGREDIENTS
For Kofta balls
1 small size onion
1 green chilly
1/2 tsp Ginger Carlic paste
1/3 tsp red chilly powder
1/3 tsp haldi
1/2 tsp salt
1 1/2 tsp Garam masala
4 tsp besan
Ingredients for tomato paste:
2 small size tomato
1 small size onions
3-4 Garlic Cloves
Small size Ginger
Ingredients for Kofta gravy
Oil
1 tsp Cummin seeds
1 small size onion
1 tsp green chillies
3-4 tsp besan
1 tsp salt
tsp red chilli powder
1/3 tsp haldi
1 tsp Garam masala
2 glass warm milk ( water)
Coriander
INSTRUCTIONS
1. In a mixing bowl, take everything listed under kofta ingredients and mix well. Use 1-2 tablespoon of water to make thick batter . Take 2 tablespoon batter and form ball like shape of it. Make all the balls similarly.
2. Heat oil in a pan/kadhai and fry the kofta balls on medium heat till they are golden brown. Take them out and keep aside.
3. In another pan, take oil and once it's warm add cumin 1 tsp Cummin seeds ,1small size onion ,1 tsp green chillies ,3-4 tsp besan
4. Now, add tomato paste and fry the masala till the mixture start leaving oil. Add milk and mix well and let it boil for 7-8 minutes.
5. Now add the koftas and let it cook for 5-7 minutes.
NOTES
1. Grate the cabbage just before when you to make your curry, else grated cabbage will leave water.
2. You can use purple cabbage too for this recipe.
3. You can shallow fry or air fry koftas.
4. You can add cream instead of milk in this recipe. (For Vegan version, use almond milk, yogurt Or water ).
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