Rice AccompanimentCabbage kofta recipe | side dish for roti

Cabbage kofta recipe | side dish for roti

LOW FAT KOFTAS

Cabbage kofta recipe, low fat koftas using cabbage, cooked in a tomato based gravy.

I never know that we can make koftas with Cabbage  and this is the first time i attempted and 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 little extra time , but still we can have guilt free koftas.
Cabbage kofta
INGREDIENTS: (SERVES 4-5)
FOR KOFTAS –(MAKES 12 KOFTAS)

CABBAGE ( FINELY CHOPPED) 2 CUPS
PANNER(SCRAMBLED) 1 CUP
BESAN | KADALAI MAAVU 3 TBLSP
RED CHILLI POWDER 1 AND 1/2 TSP
GARAM MASALA 2 PINCHES
SALT AS NEEDED
OIL 1- 2 TBLSP

Cabbage kofta recipe
FOR GRAVY:

ONION 2
TOMATO 2
RED CHILLI POWDER 1 TSP
TOMATO KETCHUP 1 TSP
GARAM MASALA TO TASTE
KASOORI METHI 2 PINCHES
GARLIC 3 FLAKES
MILK 1 CUP
OIL 2 TBLSP

cabbage kofta

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.
  • cabbage kofta step 1
  • 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.
step 3 step 5
  • 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.
step 6 step 7
  • Koftas are ready. Keep this aside.

For gravy:

  • Roughly chop the onions and peel the skin of the garlic.Saute this in a tblsp 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.
step 7 step 7
  • When the koftas are completely cool, add to the hot gravy and switch off the flame.

step 9

  • Garnish with coriander leaves.

Cabbage kofta 4
Note:

  1. These koftas stayed in the gravy as it as for 4- 5 hours.
  2. Always ensure that  the water is completely squeezed out from the cabbage paneer mixture.

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45 COMMENTS

  1. hiya,
    got your comment about DMBLGIT album. Pls click on the picture icon at my sidebar, that should bring you direct to the google+ album. Let me know if this works, as it works on my computer.

  2. Hi Jey,

    The cabbage koftas look very yummy…i also never deep fry them i always make them only in the paniyaram pans….its as if the paniyaram pans are made specially to cook the koftas. Dont you saute the tomatoes for the gravy? DO you add them raw for the puree??

    Shobha
    http://www.anubhavati.wordpress.com
    (Why doesnt your blog allow WordPress???)

    • Hi Shobha,
      I didn't saute the tomatoes, just added to the sauted onions while grinding.
      Just to avoid anonymous comments i have enabled this, nothing like not allowing word press. Blogger doesn't have that option.

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