Cabbage Kofta curry - Pattagobhi/ Bandgobhi ke Kofte

Cabbage is a leafy green biennial plant grown as an annual vegetable crop for its dense-leaved heads. Raw cabbage is 92% water, 6% carbohydrates, 1% protein, and contains negligible fat.

Cabbage is packed with nutrients. Some health benefits of Cabbage are mentioned below...

It may help keep inflammation in check.

Cabbage is packed with vitamin C.

It helps improve digestion. 

May help keep your heart healthy.

May lower blood pressure.

Could help lower cholesterol levels. 

Cabbage is an excellent source of vitamin K.

Story of every house...When you make kofte they get easily halved in quantity to test whether the taste is perfect. Jokes apart kofte tastes yummy before going into the curry . 

Cabbage Kofta Curry

Recipe

Ingredients: 

For Koftas:

• Cabbage: 1 medium (400 gm approx.)
• Gram flour: 2-3 Tbsp
• Red chilli powder:1/2 Tsp 
• Asafoetida: a pinch
• Salt to taste
• Refined oil for deep frying

For Gravy/ Curry:

• Onion: 2 big size
• Garlic: 10-12 cloves
• Ginger:2 inch cube
• Tomato:2 big
• Bay leaves:2-3
• Cinnamon: 1 inch 
• Black pepper: 7-8
• Mace blades ( Javitri):2-3 
• Nutmeg ncrushed: a pinch
• Garam masala powder:1/2 Tsp 
• Turmeric powder:1/2 Tsp
• Red chilli powder: 3/4 Tsp
• Coriander powder:1.5 Tbsp
• Roasted cumin powder: 1/2 Tsp
• Asafoetida: a pinch
• Fenugreek seeds: 6-8
• Refined oil:2 Tbsp
• Salt to taste
• Green coriander leaves finely chopped for garnishing

Method: 

Preparation: 1)Grate the cabbage.

2)Blend onion, garlic & ginger and make a thick paste.

3)Blend tomatoes and make tomato puree.

Kofta: Add gram flour, salt , red chilli powder and asafoetida into grated cabbage. Gram flour is used for binding. Don’t use too much. Less you use it, more soft kofta would be made. But be sure it has to take the shape. In a kadahi,/ pan heat refined oil on full flame.Now on slow flame make kofta by adding small balls of batter into it.when kofta become golden in colour. Strain it with a skimmer and place on napkin to absorb excess oil. Keep aside. 

 

Curry/ gravy: Heat a pan, add refined oil into it. Add bay leaves, black pepper, cinnamon, mace blades into it. Add fenugreek seeds and simultaneously add the onion-ginger-garlic paste. Saute it when it leaves oil add red chilli powder, turmeric powder, coriander powder, salt, roasted cumin powder, crushed nutmeg into it. Saute it. Add asafoetida. Now add tomato puree. When the masala leaves the oil add 2 cup water into it and cook for 8-10 minutes. After the gravy is done add slight garam masala powder ( optional).

Assemble Kofte & gravy: Add kofte into gravy , give it a boil , cook for 2 minutes and serve hot with garnishing of finely chopped green coriander leaves.

    

Note:

• Keep Koftas & gravy in separate utensils. Koftas absorb the gravy so whenever you want to serve just boil the gravy and add koftas into it. .
• It tastes nice with chapati/ paratha. It goes well with rice also.

Friends, hope you will like Cabbage Kofta Curry recipe. Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.

Happy Cooking!

Thanks

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