for the cabbage koftas:
3 cups chopped cabbage, chopped finely
1 cup besan/gram flour
¼ tsp turmeric/haldi
¼ tsp red chilli powder/lal mirch powder
¼ tsp garam masala
1 tsp carom seeds/ajwain
1 tsp dahi/curd/yogurt
a pinch of asafoetida/hing
a pinch of baking soda
salt as required
¼ cup water or as required
salt as required
oil for shallow or deep frying
for the gravy:
3 medium size tomatoes, finely chopped
1 large size onion, finely chopped
½ inch ginger, crushed
2-3 garlic cloves, crushed
1 black cardamom/badi elachi
2 green cardamoms/chotti elachi
1 inch cinnamon/dal chini
2-3 cloves/lavang
1 small to medium bay leaf/tej patta
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder/lal mirch powder
½ tsp coriander powder/dhania powder
2 tbsp oil or butter
½ tsp crushed kasuri methi/dry fenugreek leaves, crushed
1 tbsp oil or butter to be added in the last step (step 9 of preparing the curry/sauce/gravy)
2 cups water
2-3 tbsp cream
salt as required
some chopped coriander leaves for garnishing
preparing the cabbage koftas:
in a mixing bowl, take the finely chopped cabbage, ajwain/carom seeds, turmeric powder, red chili powder, garam masala powder, asafoetida/hing, curd/yogurt and salt.
mix well and keep the cabbage mixture aside for about 25-30 mins.
the kofta mixture would have become moist as the cabbage would release its juices.
add besan/gram flour & baking soda and mix well.
if the mixture looks dry, then you can add some water. if its too moist and batter like, then no need to add any water. i added about ¼ cup water.
stir very well.
heat oil for shallow or deep frying the cabbage koftas in a kadai or pan.
drop spoonfuls of the batter and fry the koftas till crisp and golden in medium hot oil.
drain the cabbage koftas on paper towels to remove excess oil and keep aside.
preparing the curry/sauce/gravy:
in the same kadai, remove the excess oil that we had used for frying the kofta and keep about 2 tbsp oil.
or you can just use fresh 2 tbsp oil or butter.
first add the bay leaf, black cardamom, green cardamoms, cinnamon and cloves. fry the whole spices till fragrant…. about 10-15 seconds.
then add the onions and fry till the onions get golden.
add the crushed ginger-garlic and saute till the raw aroma of the ginger-garlic goes away.
add the tomatoes and all the dry spice powders – turmeric powder, red chili powder, coriander powder.
stir and saute till tomatoes soften and oil starts to leave the sides of the mixture.
let this mixture cool and then grind this sauted onion-tomato mixture with some water to a smooth paste with about ¼ or ½ cup water.
in the same pan, gently heat about 1 tbsp oil or butter.
add the ground masala paste and stir with the oil.
immediately add 2 cups water and again stir well.
add salt & simmer the mixture till it thickens a bit and reaches a medium gravy consistency.
the curry should be cooked well.
toward the end, add cream and stir. then add the crushed kasuri methi & stir again. switch off the fire.
if serving immediately, then add the cabbage koftas. if serving later, then reheat the curry/sauce and then add the cabbage koftas.
cabbage kofta curry goes best with rotis, naan and steamed rice or jeera rice. garnish with coriander leaves before serving the cabbage kofta.
serve the cabbage koftas with rotis, naan or jeera rice.
the kofta recipes makes about 20-23 koftas. in the gravy i added 12 koftas and the rest i served as snacks.
you can adjust the amount of water as required and make the gravy/sauce slightly thick or thin as per your choice, according to