Cabbage kofta recipe – low-fat koftas using cabbage, cooked in a tomato-based gravy.- Cabbage kofta recipe with step-by-step pictures.
I never know that we can make koftas with Cabbage and this is the first time I attempted it turned out well and was a super hit among the kids. Actually, I wanted to deep fry the kofta ballas as I did for Malai Kofta Recipe, but after I start putting one ball in oil, I felt it absorbed more oil. So I immediately changed the idea of deep frying it and made it in a paniyaram pan. Though it took a little extra time, still we can have guilt-free koftas.
Also check out Gulab jamun kofta , Lauki kofta curry, Raw banana kofta curry, Palak kofta gravy
 
 
METHOD: for making koftas.
Add the chopped cabbage and scrambled paneer in a wide bowl and add salt.
Keep this aside for 15 minutes after mixing well.
Now squeeze out the extra water as much as you can and keep it aside.
Add red chilli powder, garam masala, little salt,besan and mix well.
Now start making balls. If you still can’t bind this properly add 1-2 tblsp of besan to this cabbage paneer mixture and start making balls.
It yielded approximately 12 balls for me.
- Heat a paniyaram pan, add little oil to this, and start cooking the kofta balls on a medium-low flame. This will take little time but instead of deep frying, this method is ok.
- Cook all sides by turning it around till it becomes golden brown in color.
- Koftas are ready. Keep this aside.
For gravy:
- Roughly chop the onions and peel the skin of the garlic. Saute this in a tbsp of oil till the onions turn brown.
- Grind this into a smooth paste along with tomatoes, chili powder, kasoori methi, and tomato ketchup.
- In a pan add oil and add the ground masala.
- When it leaves oil on the side add the milk ( i used full cream milk) and add 1 cup of water too. Make the gravy a little thin as after adding the koftas the gravy will thicken. Add garam masala to this and mix well.
- When the koftas are completely cool, add to the hot gravy and switch off the flame.
- Garnish with coriander leaves.
Note:
- These koftas stayed in the gravy as was for 4- 5 hours.
- Always ensure that the water is completely squeezed out from the cabbage paneer mixture.
Cabbage kofta recipe
Ingredients
For Kofta
- 2 cups cabbage finely chopped
- 1 cup paneer scrambled
- 3 tbsp Gram flour |besan
- ½ tsp garam masala
- Salt as needed
- 2 tbsp oil
For the gravy
- 2 onion
- 2 tomato
- 1 tsp red chili powder
- 1 tsp tomato ketchup
- 1 tsp garam masala
- 3 garlic cloves
- 1 cup full cream milk or ¼ cup fresh cream
- 1 tbsp oil
Instructions
- Add the chopped cabbage and scrambled paneer in a wide bowl and add salt.
- Keep this aside for 15 minutes after mixing well.
- Now squeeze out the extra water as much as you can and keep it aside.
- Add red chilli powder, garam masala, little salt, besan and mix well.
- Now start making balls. If you still can’t bind this properly add 1-2 tbsp of besan to this cabbage paneer mixture and start making balls.
- It yielded approximately 12 balls for me.
- Heat a paniyaram pan, and add little oil to this and start cooking the kofta balls in a medium low flame. This will take little time but instead of deep frying this method is ok.
- Cook all sides by turning it around till it becomes golden brown in color.
- Koftas are ready. Keep this aside.
For gravy:
- Roughly chop the onions and peel the skin of the garlic. Saute this in a tbsp of oil till the onions turn brown.
- Grind this into a smooth paste along with tomatoes, chilli powder, kasoori methi and tomato ketchup.
- In a pan add oil and add the ground masala.
- When it leaves oil on the side add the milk ( I used full cream milk) and add 1 cup of water too. Make the gravy little thin as after adding the koftas the gravy will thicken .
- Add garam masala to this and mix well.
- When the koftas are completely cool, add to the hot gravy and switch off the flame.
- Garnish with coriander leaves.
