Cabbage Kofta Curry
Deep-fried spiced shredded cabbage balls are served in a yogurt-based curry. It pairs beautifully with rice or roti. Kofta is derived from the Persian word kofta and translates to ‘to grind’. It is a gluten-free option.
Servings - 2
Difficulty Level - Easy
Preparation Time - 15 mins
Cook Time - 60 mins
Ingredients
- 200 gms cabbage, grated
- 25 g Master Cook besan
- Salt to taste
- 5 gms red chilli powder
- 1 green chilli, finely chopped
- 15 ml oil
- A pinch of hing
- 5 gms Master Cook jeera
- 1 bayleaf
- 1 black cardamom
- ½ onion, finely chopped
- 1 tomato, finely chopped
- 10 gms ginger garlic paste
- 10 gms coriander powder
- 5 gms garam masala powder
- 5 gms turmeric powder
- Salt to taste
- 5 gms red chilli powder
- 15 ml curd, whisked
- 150 ml water
- 5 gms kasuri methi
- Coriander leaves to garnish
Nutrition Facts
| Servings: 2 | |
| Amount per serving | |
| Calories | 219 |
| % Daily Value* | |
| Total Fat 10.2g | 13% |
| Saturated Fat 1.5g | 7% |
| Cholesterol 0mg | 0% |
| Sodium 2386mg | 104% |
| Total Carbohydrate 29.8g | 11% |
| Dietary Fiber 10.3g | 37% |
| Total Sugars 7.2g | |
| Protein 7.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 151mg | 12% |
| Iron 7mg | 40% |
| Potassium 778mg | 17% |
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
Procedure
- Heat oil in a kadai for deep-frying.
- Mix together cabbage, besan, salt, chilli powder and chopped chillies for the kofta. Squeeze as you mix to release water from the cabbage if the mixture is dry.
- Taking portions of this mixture, form balls. Once all are formed, deep fry on a medium flame until cooked completely.
- In another deep pan, heat oil and add hing with the dry spices. When aromatic, add the onions and let it turn translucent.
- Add all the powdered spices. When combined, add the tomatoes, and stir until the mixture release oil.
- Turn the flame off and add the yogurt. Whisk it in quickly and add water to this mixture.
- When the yogurt dissolves completely, turn the flame back on and set to low.
- Let it simmer for about 10 minutes. Check for seasoning and then add the kasuri methi.
- Do not add the kofta to the curry until it’s time to serve. It’ll become soggy otherwise.
- Garnish with coriander and serve with rice, roti or naan.
