Cabbage Kofta curry/ Curried cabbage dumplings

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Cabbage? It is such a boring vegetable except when it it is added to chow mein or anything with soy sauce in it. The most common Indian way of cooking it is a stir fry to be eaten with Rotis (Indian bread). Although I really like it for a change, I wouldn’t want that to be the only way I take in the miracle vegetable (Remember the all famous cabbage soup diet which apparently makes you lose oodles of weight?).
I have started to look for alternate ways to make this vegetable interesting and have found a few. Here is one of them!

CABBAGE KOFTA cURRY | CURRIED CABBAGE DUMPLINGS

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 2-3

CABBAGE KOFTA cURRY | CURRIED CABBAGE DUMPLINGS

Ingredients

    For Koftas/cabbage dumplings
  • 2cups finely chopped cabbage
  • 1/2 cup paneer (cottage cheese) mashed
  • 1/2 cup boiled and mashed potato
  • 2-3 tbsp besan (chickpea flour) for binding (if required. Can be substituted with corn starch or all purpose flour)
  • 2 tsp red chilli powder
  • 1 tsp Dhaniya powder (corriander powder)
  • 1 tsp Jeera powder (cumin powder)
  • 4 tsp of salt
  • Oil to fry
  • For gravy
  • 1/2 cup roughly chopped onions
  • 1 1/2 cup roughly chopped tomato
  • 1 pod of garlic
  • 1 inch piece if ginger
  • 2 green chillies
  • 7-10 cashews
  • 1/2 cup milk
  • Salt to taste
  • oil 2 tbsp

Directions

  1. Add 2-3 tsp of salt to the shredded cabbage and let it rest for about10-15 min (the cabbage loses its water content)
  2. Squeeze the water out of the cabbage and mix it with paneer, potato and other spices listed for koftas. Check for salt. Might not be required since the cabbage has some and the gravy will contain salt.
  3. Add flour if required. The potato and paneer are generally enough for binding and result in a nice firm ball. However, if the resulting mixture is not firm enough, add flour in small quantities and bind the mixture together.
  4. Divide them into 6-8 equal portions (I like my koftas to be of medium sized, not too big and not too small)
  5. Deep fry the koftas (Make sure the oil is on medium high and fry the koftas in 2-3 batches). A fell fried kofta will have no oil oozing out of it. You can also try baking the koftas for low calorie alternative
  6. Keep the koftas aside allowing them to cool off
  7. Soak the cashews in 1/2 cup warm milk
  8. Add all the ingredients listed for the gravy into a pan with 1 tbsp oil on medium heat.
  9. Allow it to cook till the tomatoes lose form and oil
  10. Take it off heat and let it cool
  11. Blend the mixture along with cashews and milk into a smooth paste
  12. Heat 1 tbsp oil in a pan over medium heat, add the ready paste, slt to taste, a little water and cook for 3 minutes
  13. Add the koftas into the gravy and cook covered for about 5-7 minutes.
  14. Turn off heat, garnish with cilantro and serve hot with roti (Indian Bread) or Rice.

My Take:

Yummily Yours'

Prash

http://yummilyyours.com/cabbage-kofta-curry-curried-cabbage-dumplings/

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6 Comments

  1. Wow. Lovely koftas dear. Its a low calorie diet too. Inviting you too visit my space too

    • Hi Shobana!
      Thanks 🙂 You’ve got a lovely blog there.
      I love your latest post about mushroom fritters. I will be sure make them this weekend 🙂

  2. I will definitely be trying some of your recipes.

  3. Lovely koftas I shall definitely try out thanks,laxmi

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