Cabbage koftas offer a delightful twist on the classic Indian dish, combining the familiar flavors of a rich curry with the surprising lightness of cabbage. This vegetarian recipe provides a healthy and satisfying meal, perfect for a weeknight dinner or a special occasion. The koftas themselves are surprisingly easy to make, boasting a tender texture and a subtle sweetness that complements the vibrant spices of the curry sauce. Forget heavy, greasy koftas; this recipe delivers a lighter, healthier alternative packed with flavor.
This unique recipe utilizes finely shredded cabbage as the base for the koftas, creating a surprisingly moist and flavorful vegetarian alternative to traditional meat-based koftas. The result is a beautifully balanced dish, where the aromatic spices of the curry perfectly enhance the subtle sweetness of the cabbage. Ready to discover the magic? Let's dive into the step-by-step process of creating these delicious Cabbage Kofta Curries.
Tools Needed
- Chopper
- Knife
- Bowl
- Pan
Ingredients
- Ginger
- Garlic
- Green chilies
- Cabbage
- Onions
- Coriander leaves
- Celery
- Nigella seeds
- Turmeric powder: 1/2 teaspoon
- Chili powder: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Gram flour: 7-8 tablespoons
- Salt: to taste
- Asafoetida powder
- Panch phoron masala
- Bay leaf: 1
- Cardamom (big)
- Cardamom (small): 2
- Black pepper
- Cloves
- Cinnamon
- Tomatoes: 2
- Kashmiri red chili powder: 1 teaspoon
- Garam masala powder: 1 teaspoon
- Roasted cumin powder: 1 teaspoon
- Water
- Kasturi Methi
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Cabbage Kofta Mixture
- Chop ginger, garlic, and green chilies using a chopper.
- Cut the cabbage, removing the root, and chop it into small pieces.
- Finely chop the cabbage using a chopper.
- Squeeze out excess water from the chopped cabbage.
- Add finely chopped onions, green chilies, coriander leaves, celery, nigella seeds, and the ginger-garlic-chili paste to the squeezed cabbage.
- Add turmeric powder, chili powder, coriander powder, gram flour, and salt. Mix well.
- Prepare a batter by adding a little water and form into round koftas.
Step 2. Fry the Koftas
- Heat oil in a pan and fry the koftas until golden brown, turning them over.
Step 3. Prepare the Curry Gravy
- In a separate pan, heat oil and add asafoetida, panch phoron masala, and a bay leaf.
- Add finely chopped onions and fry until golden brown.
- Add the ginger-garlic-chili paste and whole spices (cardamom, black pepper, cloves, cinnamon).
- Add chopped tomatoes and blend to a smooth puree.
- Add the tomato puree to the pan with onions and spices. Fry well.
- Add turmeric powder, chili powder, coriander powder, Kashmiri red chili powder, garam masala, and roasted cumin powder. Mix well.
- Add salt and fry the spices until well roasted.
- Add water, mix well, and add Kasturi Methi.
Step 4. Combine and Serve
- Add the fried koftas to the gravy, cover, and simmer until cooked.
- Garnish with coriander leaves and serve hot with rice or roti.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Squeezing out excess water from the cabbage is crucial for well-formed koftas.
- Roasting the spices well enhances the flavor of the curry.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 30-40g
- Protein: 8-12g
FAQs
1. Can I use a different type of cabbage?
Yes! While green cabbage works best, you can experiment with savoy or red cabbage. The flavor will be slightly different, but still delicious.
2. How can I make this recipe vegan?
Simply replace the yogurt with vegan yogurt or a plant-based alternative like silken tofu, blended until smooth. Ensure your curry powder doesn't contain any animal products.
This Easy Cabbage Kofta Curry recipe is a testament to how simple, healthy, and flavorful vegetarian cooking can be. Enjoy the satisfying blend of textures and tastes, and don't hesitate to experiment with different spices to personalize your dish. We hope you savor every bite of this delicious and easy-to-make curry!