Making Cabbage Kofta Curry or Cabbage Dumplings in Tomato Gravy
Cabbage Kofta Curry or Cabbage Dumplings in Tomato Gravy
This Is a Yummy Side Dish
Cabbage tastes wonderful when prepared as a curry with onions, garlic, herbs, and spices. Many people love this veggie because of the miraculous health benefits it offers. Try making new combinations each time to make this an even more exciting and adventurous side dish. This cabbage kofta curry is one such awesome combo of veggies and spices that I love.
Cabbage kofta is a deep-fried ball made of chopped cabbage, boiled potato, paneer, onions, corn flour, gram flour, cumin seeds, coriander powder, garam masala powder, red chili powder, and salt.
The smooth and creamy tomato gravy is made by grinding soaked cashew nuts, milk, tomatoes, ginger, garlic, and garam masala powder.
Immersing these crispy koftas in the tomato gravy and simmering for a few minutes makes this dish very delicious. The final step is to garnish this curry with chopped coriander leaves. Done! Serve it with flatbreads, parathas, rotis, fries rice etc. Enjoy the taste.
- 2 small cups cabbage, finely chopped
- 1/4 cup onions, finely chopped
- 1 potato, boiled, peeled, mashed
- 2 tbsp paneer, grated
- 1/4 tsp red chili powder, for the kofta
- 1/4 tsp coriander powder, for the kofta
- 1/4 tsp or less garam masala powder, for the kofta
- 1/4 tsp cumin seeds, for the kofta
- 1 tbsp gram flour/besan powder, for the kofta
- 1 tbsp corn flour, for the kofta
- salt to taste, for the kofta
- 5 medium size tomatoes, finely chopped, for the gravy
- 1/2 inch ginger, chopped, for the gravy
- 2 garlic cloves, chopped, for the gravy
- 1/4 tsp garam masala powder, for the gravy
- 1/4 tsp sugar, optional, to balance the sour taste
- 2 tsp cashew nuts, soaked in 1/2 cup milk, for the gravy
- salt to taste, for the gravy
- 2 tsp oil, for the gravy
- oil, for deep frying the koftas
- 1/2 tsp oil, for sauteing tomatoes for the gravy
- 1 tbsp coriander leaves, finely chopped, for garnishing
Step-By-Step Instructions and Images for Making Cabbage Kofta Curry:
Making Cabbage Koftas:
- Put chopped cabbage in a mixing bowl. Add finely chopped onions, mashed potatoes, grated paneer, corn flour, gram flour, red chili powder, cumin seeds, coriander powder, garam masala powder, and salt. Mix well.
- Make big lemon-sized balls out of them. Keep on a plate.
- Heat oil for deep frying. Drop these balls one by one into a medium hot oil. Don't overcrowd. Fry 4-5 balls at a time. Turn them occasionally. Fry till they turn golden brown. Place them on an absorbent paper towel. These are the koftas.
Making the Tomato Gravy:
- Soak cashew nuts in half a cup milk.
- Heat half a tea spoon oil in a deep-bottomed pan. Add chopped tomatoes, chopped ginger, garlic, red chili powder, and garam masala powder.
- Saute on a medium flame till tomatoes become soft and a bit mushy.
- Transfer it to a mixer or grinder. Add soaked cashew nuts. Make a smooth paste out of it.
- Heat 2 tsp oil in the same pan. Add tomato paste. Add salt, and sugar. Saute on a medium flame for a minute. Then cover the pan and cook till the gravy becomes a little thick.
- Add koftas. Gently mix. Keep the pan covered while cooking on a very low fire for 3-4 minutes. Turn off the stove.
- Transfer the curry into a serving dish. Cabbage kofta curry is ready! Garnish it with chopped coriander leaves.
- Serve pancakes, rotis, flat breads, fried rice, etc., with this amazing side dish. Enjoy!
Nutritional Information of Cabbage Kofta Curry
|Serving size: 1|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 0 g|
|Carbohydrates 12 g||4%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 6 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|