Cabbage koftas
(Bandh Gobi kofta)
Cabbage koftas are a wonderful treat to every day dinner menu. Cabbage koftas are vegetarian alternative to meatball. The finely grated cabbage mixed with spices and Besan (gram flour) and deep fried, then simmered in to the spicy gravy.
Cabbage kofta dish looks so colorful and appetizing that even the people who think that Bandh gobi is sucha a boring dish and do not like to eat traditional bandh gobi ki sabzi will be tempted to eat. Cabbage koftas are served with chapatti or parathas and accompanied with another side vegetable dish and raita (yogurt). These delicious cabbage kofta balls can be served as a snack. In India cabbage is known as bandh gobi or patta gobi, it is used all over India to make salad and various vegetables dish.who
Cabbage kofta dish looks so colorful and appetizing that even the people who think that Bandh gobi is sucha a boring dish and do not like to eat traditional bandh gobi ki sabzi will be tempted to eat. Cabbage koftas are served with chapatti or parathas and accompanied with another side vegetable dish and raita (yogurt). These delicious cabbage kofta balls can be served as a snack. In India cabbage is known as bandh gobi or patta gobi, it is used all over India to make salad and various vegetables dish.who
Ingredients for the koftas:
2 Cups of grated cabbage
½ to ¾ Cup of gram flour or as needed
1 Medium green Chili - fine chopped
½ Tablespoon grated ginger
¼ Cup fine chopped onions
1 Teaspoon red chili powder
½ Teaspoon salt or to your taste
2 Cups of vegetable oil for frying the Koftas
Water if needed
Make about 15 to 20 balls depending on the size of koftas ball you prefer to make.
2 Cups of grated cabbage
½ to ¾ Cup of gram flour or as needed
1 Medium green Chili - fine chopped
½ Tablespoon grated ginger
¼ Cup fine chopped onions
1 Teaspoon red chili powder
½ Teaspoon salt or to your taste
2 Cups of vegetable oil for frying the Koftas
Water if needed
Make about 15 to 20 balls depending on the size of koftas ball you prefer to make.
Cabbage (Bandh Gobi)
Onion- Chopped
Green chili- Chopped
Red chili powder
Cooking oil
|
Ginger- Grated
Besan (Gram Flour)
Salt
Water
|
Ingredients for the gravy:
2 Medium size onions
1 Tablespoons minced garlic
2 Medium size ripe tomato
1 Tablespoon fresh ginger- fine grated
1 Medium green chilies – chopped (remove the seeds & membrane to
reduce the heat)
3 Tablespoons plain yogurt (optional)
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder (Haldi)
½ Teaspoon garam masala powder or to your taste
3 Tablespoons vegetable oil
1 Teaspoon salt or to your taste
½ Cup of whole milk (optional)
½ Cup of chopped coriander leaves
Cooking measurement conversion
Measurement converter
2 Medium size onions
1 Tablespoons minced garlic
2 Medium size ripe tomato
1 Tablespoon fresh ginger- fine grated
1 Medium green chilies – chopped (remove the seeds & membrane to
reduce the heat)
3 Tablespoons plain yogurt (optional)
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder (Haldi)
½ Teaspoon garam masala powder or to your taste
3 Tablespoons vegetable oil
1 Teaspoon salt or to your taste
½ Cup of whole milk (optional)
½ Cup of chopped coriander leaves
Cooking measurement conversion
Measurement converter
Onions, Tomatoes, Ginger,
Garlic, Green chili & Coriander leaves
Coriander powder
Ginger- Grated
Yogurt
Oil
|
Red chili powder
Green chili- chopped
Chopped coriander leaves
Salt
|
Turmeric powder
Garam masala
Milk
Water
|
Direction for making the koftas:
1. With the grater fine grate the cabbage or with the chopper chop it very fine.
1. With the grater fine grate the cabbage or with the chopper chop it very fine.
Grate Cabbage
|
Grated cabbage
|
2. Grated Cabbage has lot of water, take some cabbage at a time and press gently
between your palms to squeeze the water out. Save the water and use it to
make the gravy.
between your palms to squeeze the water out. Save the water and use it to
make the gravy.
Squeeze the water out of the grated Cabbage
|
Squeezed Cabbage
|
3. Place the squeezed Cabbage in the bowl, add gram flour, chopped green
chilies, chopped onions, red chili powder and salt, and mix everything together
to the consistency for rolling the balls for koftas.
Note: Mix spices and other ingredients in grated Cabbage just before you
are ready to fry the kofta otherwise it will become watery.
chilies, chopped onions, red chili powder and salt, and mix everything together
to the consistency for rolling the balls for koftas.
Note: Mix spices and other ingredients in grated Cabbage just before you
are ready to fry the kofta otherwise it will become watery.
Add Ginger, Green chilies, Onion, Gram flour & spices
|
Mix Cabbage with all the ingredients
|
4. Before you start making kofta balls heat 2 Cups of oil in a frying pan or
a kadhi on medium heat in about 8 to 10 minutes oil will become hot.
a kadhi on medium heat in about 8 to 10 minutes oil will become hot.
Cabbage kofta dough
|
Add oil in a pan and heat
|
5. While oil is heating up grease your palms and take a little portion of the dough
at a time and roll into small balls. Place the kofta ball on the plate. Cabbage
contains water try to make kofta balls as quickly as you can otherwise dough
become watery and you need to add more gram flour.
at a time and roll into small balls. Place the kofta ball on the plate. Cabbage
contains water try to make kofta balls as quickly as you can otherwise dough
become watery and you need to add more gram flour.
Grease your Palms
|
Take some kofta dough
|
Roll the kofta balls
|
Cabbage kofta ball
|
6. To test the oil, drop a small piece of dough in the hot oil if the dough starts
sizzling and comes up it means oil is hot enough, turn the heat down.
sizzling and comes up it means oil is hot enough, turn the heat down.
Cabbage kofta balls
|
Drop a piece of dough in oil
|
7. Now gently drop 7 to 8 balls in the hot oil. Do not touch the balls, with the
cooking spoon start flickering the hot oil over the kofta balls.
cooking spoon start flickering the hot oil over the kofta balls.
Drop kofta balls in hot oil
|
Flicker oil over the kofta balls
|
8. Let the kofta's fry for 2 minutes once the bottom of the balls looks light brown,
turn them around, and let the other side fry, with the spatula flip balls around
few times for 8 to 10 minutes or until they become golden brown. Cabbage
balls should be fried on low heat so that inside of the balls get cooked.
turn them around, and let the other side fry, with the spatula flip balls around
few times for 8 to 10 minutes or until they become golden brown. Cabbage
balls should be fried on low heat so that inside of the balls get cooked.
Turn the kofta ball to other side
|
Kofta's become light brown
|
9. Once the balls become golden brown or the desired color take them off the oil
and place them in a plate over the paper towel so that extra oil could be
absorbed.
10. Turn the heat down because the oil is hot and you do not want the other batch
of balls fried quickly.
11. Drop another batch of koftas balls then raise the heat a little and let them fry.
Repeat the process until all the balls are fried.
and place them in a plate over the paper towel so that extra oil could be
absorbed.
10. Turn the heat down because the oil is hot and you do not want the other batch
of balls fried quickly.
11. Drop another batch of koftas balls then raise the heat a little and let them fry.
Repeat the process until all the balls are fried.
Kofta balls become golden brown
|
Take the kofta's out from hot oil
|
Place the fried kofta ball over paper towel
|
Fried cabbage koftas
|
Directions for making the gravy:
1. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse.
1. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse.
In a chopper add onions & garlic
|
Minced onion and garlic
|
2. On medium high heat add the oil in a wide nonstick frying pan, add minced
onions and garlic and sauté them while periodically stirring.
3. Onions will have a lot of water so for the first 4 to 5 minutes keep the heat
high so that all the onion water evaporates quickly.
onions and garlic and sauté them while periodically stirring.
3. Onions will have a lot of water so for the first 4 to 5 minutes keep the heat
high so that all the onion water evaporates quickly.
|
Mix minced onion, garlic with oil & fry
|
4. While onion mixture cooks add the tomato to the same food chopper or blender
and puree.
and puree.
In a chopper add Tomatoes
|
Puree Tomatoes
|
5. Once the onion water evaporated turn the heat down to medium and let the
onions fry for 8 to 10 minutes, frequently stir the onions.
6. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the fried onions and fry for few seconds.
onions fry for 8 to 10 minutes, frequently stir the onions.
6. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the fried onions and fry for few seconds.
Onion become light brown
|
Add Coriander powder, Red chili powder & Turmeric and mix
|
7. Add tomato puree and yogurt and mix and keep string the onion masala
frequently.
frequently.
Mix spices with fried onions & fry
|
Add Tomato puree and mix
|
Mix tomato puree well
|
Add yogurt
|
8. With the tomatoes and yogurt, onion masala become watery. Turn the heat
high for 2 to 3 minutes so that water evaporates quickly then turn the heat
down to medium.
9. In about 5 to 6 minutes tomato puree and onion will blend together.
10. Once all the water evaporated and you see the oil in the pan that means
onion masala is ready.
high for 2 to 3 minutes so that water evaporates quickly then turn the heat
down to medium.
9. In about 5 to 6 minutes tomato puree and onion will blend together.
10. Once all the water evaporated and you see the oil in the pan that means
onion masala is ready.
Mix yogurt well
|
Onion masala is ready
|
11. Add 3 cups of water, salt and also add Cabbage juice and mix with fried
onions masala, cover the pan and cook for 10 minutes.
onions masala, cover the pan and cook for 10 minutes.
Add water in onion masala
|
Add salt
|
Mix water well with onion masala & salt
|
Cover the pan & let the gravy cook
|
12. Once gravy is cooked add grated ginger, chopped green chilies and Mix.
Gravy is cooked
|
Add ginger and green chilies & mix
|
13. Add garam masala in the gravy and mix and let it cook for few minutes.
14. Add ½ cup of milk and mix it well with the gravy and stir constantly for
1 minute so that milk blend in well with the gravy.
14. Add ½ cup of milk and mix it well with the gravy and stir constantly for
1 minute so that milk blend in well with the gravy.
Add garam masala and mix
|
Add milk
|
15. Let the gravy cook for 8 to 10 minutes, while frequently stirring the gravy.
Milk binds the gravy with onion masala.
16. Once onion masala and milk blend in together and gravy taste right add
½ cup of water and bring it to boil, because koftas will soak in lot of water.
Milk binds the gravy with onion masala.
16. Once onion masala and milk blend in together and gravy taste right add
½ cup of water and bring it to boil, because koftas will soak in lot of water.
Mix milk with gravy
|
Gravy is ready
|
17. Add fried cabbage koftas in the gravy and mix.
Add water in the gravy
|
Add fried kofta's in gravy
|
18. With the cooking spoon pour gravy over kofta's. Coat all the koftas with
gravy and simmer for 2 minutes.
gravy and simmer for 2 minutes.
Cover kofta's with gravy
|
Simmer kofta’s in gravy
|
19. Once koftas soaked in the gravy and gravy becomes thick add some water to
the desired consistency, bring the gravy to boil, turn the heat off.
20. Pour gravy over kofta's. Koftas absorb water.
21. Sprinkle some of chopped coriander leaves and gently mix the leaves.
22. When ready to serve gently transfer the koftas in a serving bowl and garnish
with coriander leaves.
the desired consistency, bring the gravy to boil, turn the heat off.
20. Pour gravy over kofta's. Koftas absorb water.
21. Sprinkle some of chopped coriander leaves and gently mix the leaves.
22. When ready to serve gently transfer the koftas in a serving bowl and garnish
with coriander leaves.
Sprinkle Coriander leaves and mix
|
Cabbage kofta curry is ready
|
Pour gravy over Kofta's
Cabbage Kofta
Tips:
1. If the kofta dough is watery then add more gram flour as needed.
2. If you like then add crumble paneer in Kofta Dough.
3. If you are vegan or if you wish not to use yogurt or milk then you may take it
out from the recipe, the dish will still taste delicious.
4. You could also shred Cabbage in Food Prosser.
1. If the kofta dough is watery then add more gram flour as needed.
2. If you like then add crumble paneer in Kofta Dough.
3. If you are vegan or if you wish not to use yogurt or milk then you may take it
out from the recipe, the dish will still taste delicious.
4. You could also shred Cabbage in Food Prosser.
Shred Cabbage in food processer
|
Cabbage shredded
|
Shredded Cabbage
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipe:
Lauki kofta (Bottle gourd,dudhi, ghiya) Cabbage curry
Masoor dal kofta Stuffed cabbage rolls
Spinach kofta Aloo gobi (Cauliflower with potatoes)
Paneer kofta Chapatti (Pulkha or roti)
Lauki kofta (Bottle gourd,dudhi, ghiya) Cabbage curry
Masoor dal kofta Stuffed cabbage rolls
Spinach kofta Aloo gobi (Cauliflower with potatoes)
Paneer kofta Chapatti (Pulkha or roti)
