Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Creamy and Aromatic Side Dish
Cabbage koftas are deep-fried dumplings made of chopped cabbage, boiled potato, paneer, onions, herbs, and spices. In this recipe, the koftas are immersed in a rich and creamy tomato gravy. The end result is fantastically scrumptious and satisfying.
Serve this dish with any flatbread, such as paratha or roti. Rice is another excellent accompaniment. Enjoy!
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For the kofta:
- 2 small cups cabbage, finely chopped
- 1/4 cup onions, finely chopped
- 1 potato, boiled, peeled, and mashed
- 2 tablespoons paneer, grated
- 1/4 teaspoon red chili powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon or less garam masala powder
- 1/4 teaspoon cumin seeds
- 1 tablespoon gram flour (besan powder)
- 1 tablespoon cornflour
- Salt to taste
- Oil, for deep-frying
For the gravy:
- 5 medium tomatoes, finely chopped
- 1/2 inch ginger, chopped
- 2 garlic cloves, chopped
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon sugar (optional, to balance the sour taste)
- 2 teaspoons cashew nuts, soaked in 1/2 cup milk
- Salt to taste
- 2 teaspoons oil
- 1/2 teaspoon oil, for sauteing tomatoes
- 1 tablespoon coriander leaves, finely chopped
Step 1: Make the Cabbage Koftas
- Add chopped cabbage to a mixing bowl. Add finely chopped onions, mashed potatoes, grated paneer, cornflour, gram flour, red chili powder, cumin seeds, coriander powder, garam masala powder, and salt. Mix well.
- Make big lemon-sized balls out of the mixture. Set aside on a plate.
- Heat the oil for deep-frying. Drop the balls one by one into 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. Your koftas are now ready.
Step 2: Make the Tomato Gravy
- Soak the cashew nuts in 1/2 cup milk.
- Heat 1/2 teaspoon oil in a deep-bottomed pan. Add chopped tomatoes, chopped ginger, garlic, red chili powder, and garam masala powder.
- Saute on medium heat until tomatoes become soft and a bit mushy.
- Transfer the mixture to a mixer or grinder. Add soaked cashew nuts. Make a smooth paste out of it.
- Heat 2 teaspoons oil in the same pan. Add the tomato paste. Add salt and sugar. Saute on a medium flame for 1 minute. Then, cover the pan and cook until the gravy becomes a little thick.
- Add koftas. Gently mix. Keep the pan covered while cooking on very low heat for 3-4 minutes. Turn off the stove.
- Transfer the curry to a serving dish. Cabbage kofta curry is ready! Garnish it with chopped coriander leaves.
- Serve with your choice of pancakes, rotis, flatbreads, fried rice, etc. Enjoy!