Cabbage kofta recipe
No deep fried- healthy cabbage kofta recipe – perfect side dish for roti, naan and jeera rice
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: side dish for roti
Servings: 4
Author: Jeyashri suresh
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
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.
Note:
1. These koftas stayed in the gravy for 4- 5 hours.
2. Always ensure that the water is completely squeezed out from the cabbage paneer mixture.
3. Cabbage kofta pairs well with naan, roti, and jeera rice.