Who would think that a humble cabbage can make something so delicious that you can keep eating and eating without realising you’ve eaten your vegie worth with in one meal. Koftas are a treat for the meat-lovers or plant based fellow humans alike. They mimic the meat balls so much and in fact taste better as my meat-eater friend tells me.
Vegan cabbage kofta curry may look complicated but it’s not difficult to make at all. On a rainy day or on a mild evening, kofta curry is a perfect comfort meal with steamed rice or roti.
Cabbage Kofta Curry
Ingredients
For kofta
- 500 grams cabbage finely shredded
- ¾ cup besan flour
- ¼ cup chopped parsley or coriander leaves
- 1 fresh chilli chopped optional
- 1 tsp coriander powder
- ½ tsp garam masala
- ¼ tsp mango powder or Sumac
- Salt to taste
- Neutral oil to fry
For the Sauce
- 3 tbsp oil
- ½ tsp cumin seeds
- ½ tsp grated ginger
- 1 tsp crushed garlic
- 1 largered onion brown is fine too, chopped
- 1 tbsp red chilli powder
- ½ tsp turmeric powder
- 1 garam masala
- Salt to taste
- 3 medium size tomatoes puréed
- 1 green chilli crushed
- ½ cup coconut milk
- cup water
- 1 tsp lemon juice
- ¼ cup chopped coriander leaves to garnish
Instructions
FOR KOFTA
- Shred cabbage finelyin a food processor or by hand.
- Tip the cabbage into a deep bowl.
- Add besan, chopped parsley or coriander, choppedchili, spices, and besan. Mix well to form soft dough.
- Prepare round balls aka koftas a little smaller than golf size balls.
- Heat oil in a wok, karahi or a pan. To test the right temperature of oil, drop a tiny ball of the cabbage mixture in oil to see if quick sizzles and rises to the top.
- Once the oil is hot, deep fry koftas on medium heat. You can air fry as an alternative.
For the Sauce
- Heat oil in a pan. Add cumin seeds and stir until fragrant. Be sure not to burn them the seeds as they will cause bitter taste.
- Addonions and salt. Sauté until translucent.
- Add ginger and garlic paste. Sauté 30-40 sec until caramelised.
- Then add chopped onion and sauté till the onion becomes slightly brown.
- Now add all the spices and quickly mix in ensuring not to over cook the spices.
- Stir in tomato puree and green chili. Cover and cook gravy till oil starts to
- separate from the sauce.
- Add water and bring to a boil. Adjust the water quantity based on the desired
- consistency of the sauce.
- Add cabbage koftas and simmer for 5-7 minutes until the sauce reduces.
- Add coconut milk and simmer for couple more minutes.
- Turn off the stove, then add lemon juice and coriander leaves. Mix well.
- Serve cabbage kofta curry with roti, naan or steamed rice.