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Cabbage Kofta Curry
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Cabbage Kofta Curry

This kofta curry made with the most underrated vegetable will change the way you think about cabbage. Besan flour to bind the cabbage to make a nutritionally balanced curry that is freezer-friendly.
Course Dinner, Lunch, Nourish Bowls
Cuisine Indian
Keyword Gluten Free, Soy Free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6

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.

Notes

·     If the cabbage is too watery in your region, thensqueeze out some water from the shredded cabbage that will help make firmer kofta. You can use the cabbage juice in the sauce for same portion of the water.
·     Once salt is added to the kofta mix, the cabbage start to lose it water content. You may need to adjust the besan content. Best to fry the koftas as soon as you roll them.
·     Oil should be hot when adding kofta to fry koftas, then turn the heat to medium. This will ensure the koftas cook evenly on the inside.
·      Don’t be tempted to crowd the koftas in oil as that will drop the oil temperature and may cause the koftas to break.
·     Use a coconut milk that is not too watery or use coconut cream instead.