This is a North Indian dish. We make different kofta dishes like kofta curry, kofta pulav, etc.. Koftas are dumplings which are fried and added in gravies or pulav. We use vegetables like, cabbage, cauliflower, carrots, potatoes, spinach and we even use mixed vegetables. Cabbage kofta curry is a good dish which goes well with rotis and rice.
Let us see how to make the kofta curry at home.
Cabbage Kofta Curry – A Dumpling Gravy Made With Cabbage
This is a North Indian dish. We make different kofta dishes like kofta curry, kofta pulav, etc.. Koftas are dumplings which are fried and added in gravies or pulav. We use vegetables like, cabbage, cauliflower, carrots, potatoes, spinach and we even use mixed vegetables. Cabbage kofta curry is a good dish which goes well with rotis and rice.Let us see how to make the kofta curry at home.
Ingredients
For The Kofta:
- Cabbage - 3 cups chopped finely
- Turmeric Powder - ¼ tsp.
- Gram Flour - 1 cup
- Garam Masala Powder - ¼ tsp.
- Red Chilli Powder - ¼ tsp.
- Carom Seeds / Omam - 1 tsp.
- Asafoetida - a pinch
- Baking Soda - a pinch
- Curd - 1 tsp.
- Salt - as needed
- Water - as needed or ¼ cup
- Oil - for frying the koftas
For The Gravy:
- Tomatoes - 3 chopped finely
- Ginger - 1 inch piece crushed nicely
- Onion - 1 chopped finely
- Cardamom - 2
- Cinnamon / Pattai - 1 inch piece
- Bay leaf - 1
- Turmeric Powder - ¼ tsp.
- Red Chilli Powder - ½ tsp.
- Dhania Powder - ½ tsp.
- Ghee or Oill - 2 tbsp.
- Kasuri Methi - ½ tsp. crushed
- Fresh Cream - 2 tbsps.
- Salt - 1 tsp. or as needed
- Water - 2 cups
- Chopped Coriander Leaves - a handful for garnishing
Instructions
For Making Koftas:
- In a bowl take cabbage, turmeric powder, gram flour, garam masala powder, red chilli powder, carom seeds, asafoetida, baking powder, salt and curd and mix well.
- Keep this mixture for about half an hour.
- Now, if the mixture is dry add very little water and mix well.
- Heat oil in a pan and make small small balls and fry the koftas in hot oil and keep aside.
For Making Gravy:
- In a pan, heat ghee and add bay leaf, cardamoms, cinnamon and cloves and fry for 30 seconds till you get nice aroma.
- Now add the chopped onions and fry till the onions become golden in colour.
- Add the crushed ginger and fry for a minute.
- Then add the chopped tomatoes, turmeric powder, red chilli powder and dhania powder and fry till the tomatoes becomes soft and mushy and switch off the stove.
- When cooled, grind to a smooth paste by adding little water.
- In the same kadai, heat oil or ghee and add ground masala paste and two cups of water and mix well.
- Add salt and keep in medium flame till the gravy thickens.
- Now add the fresh cream and kasuri methi and mix well.
- Add the cabbage koftas and mix well and switch off the stove.
