cabbage kofta

April 27, 2012

malai kofta is one of my favorite foods of all-time. i’m excited to try this cabbagey version – i have besan flour in my pantry for socca!


Cabbage shredded – 2 cups
Cumin seeds – 1/2 tsp
Cilantro – handful
Besan flour – 1/2 cup
Garam masala – 1 tsp
Green chilly – 1
Asafoetida – 1/4 tsp
Salt – to taste


Yougurt – 1/4 cup
Butter / Ghee- 1 tbsp
Salt – to taste

Grind to Paste:

Tomato – 3
White Onion – 1/2
Ginger – 1 inch piece
Garlic – 2 cloves
Cilantro – handful
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Poppy seeds – 1/2 tsp
Cashew – 4 (i added a few fistfuls because i love cashews)
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Red chilly powder – 1 tsp

Grind all ingredients listed in “Grind to Paste” under gravy to fine paste by adding 1/4 cup of water. Melt butter in a pan, add ground paste, cover and cook for 20 mins till the raw smell subsides

While the gravy is cooking, mix all ingredients listed under Kofta without adding any water and make small lime size balls. (i used a food processor and it worked really well.) Heat paniyaram pan or pancake puffs pan and add few drops of oil in each cup. Place kofta balls in greased cups and cook in low flame, so it cooks all the way inside and does not burn outside. Flip side after 2 mins and cook till its golden brown on both sides. [i just fried them in a pan until brown and crunchy.] Beat yogurt with 1 cup water and add to the gravy, cover and cook for 5 more mins. Mix cooked kofta balls in gravy and remove from heat

Serve hot with roti, paratha, or rice


from soundspicy


well, it was a little more effort than i expected, but it was definitely delicious! the kofta themselves picked up this caramelized flavor, like crispy broccoli or brussels sprouts, that i’ve never tasted in cabbage because i never fry it! what a cool discovery! not my favorite, but i liked it a lot more than i thought i would, since i’m not too into cabbage. and i had no problem eating a batch of them over the course of the day today!


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