Side DishesOctober 31, 2016
Calories
1086
Sodium
204mg
8% DV
Fat
64g
99% DV
Protein
40g
81% DV
Carbs
128g
43% DV
Fiber
39g
159% DV
Cabbage Kofta Recipe
4
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.
for the koftas
3 cups cabbage, finely chopped
1 cup besan
¼ tsp turmeric powder
¼ tsp red chili powder
¼ tsp garam masala
1 tsp carom seeds
1 tsp dahi
A pinch of hing
A pinch of baking soda
Salt as required
¼ cup of water
Oil for shallow frying
for the gravy
3 tomatoes, finely chopped
1 large onion, finely chopped
½ inch ginger, crushed
3 garlic cloves, crushed
1 black cardamom
2 green cardamoms
1 inch cinnamon
3 cloves
1 bay leaf
¼ tsp turmeric powder
¼ tsp red chili powder
½ tsp coriander powder
2 tbsp oil
½ tsp kasuri methi
1 tbsp bitter
2 cups water
3 tbsp cream
Salt as required
Chopped coriander leaves for garnish.
3 cups cabbage, finely chopped
1 cup besan
¼ tsp turmeric powder
¼ tsp red chili powder
¼ tsp garam masala
1 tsp carom seeds
1 tsp dahi
A pinch of hing
A pinch of baking soda
Salt as required
¼ cup of water
Oil for shallow frying
for the gravy
3 tomatoes, finely chopped
1 large onion, finely chopped
½ inch ginger, crushed
3 garlic cloves, crushed
1 black cardamom
2 green cardamoms
1 inch cinnamon
3 cloves
1 bay leaf
¼ tsp turmeric powder
¼ tsp red chili powder
½ tsp coriander powder
2 tbsp oil
½ tsp kasuri methi
1 tbsp bitter
2 cups water
3 tbsp cream
Salt as required
Chopped coriander leaves for garnish.
for the koftas
Mix the cabbage, carom seeds, powders, hung, curd and salt together well. Keep the mixture aside for thirty minutes.
Add the besan flour and baking soda and mix well.
Pour in the water if the mixture become too dry. Stir well.
Drop spoonfuls of the cabbage mixture into a pan of hot oil.
Fry the koftas until they are crisp and golden.
Place the koftas on a sheet of kitchen paper to seep out excess oil.
for the curry
Fry the bay leaf, cardamoms, cinnamon and cloves in hot oil for about ten seconds.
Add the onions, stir and fry until golden.
Add the ginger garlic paste and sauté for ten seconds.
Add the tomatoes and powders and stir well.
Remove the mixture from the stove, allow it to cool and the grind it into a smooth paste. Add ¼ cup of water before grinding.
Heat the butter in a pan on a low flame.
Stir in the paste and then add two cups of water.
Add salt as required and allow the mixture to simmer until it thickens slightly.
Add the cream and stir. Then, stir in the kasuri methi.
Remove the curry from the stove and add the cabbage koftas.
Garnish the kofta curry with coriander leaves.
Serve with rice, naan or rotis.
Nutritions
Calories
1086
Sodium
204mg
8% DV
Fat
64g
99% DV
Protein
40g
81% DV
Carbs
128g
43% DV
Fiber
39g
159% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat19g95%
Polysaturated Fat12g76%
Monosaturated Fat33g209%
Cholesterol79mg26%
Sodium204mg8%
Potassium2908mg83%
Protein40g81%
% DAILY VALUE*
Total Carbohydrate
Fiber39g159%
Sugar37g75%
Vitamin A5265IU105%
Vitamin B67mg363%
Vitamin C197mg329%
Calcium503mg50%
Iron15mg83%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.