Rainy days make you wanna have something warm. Making a boring vegetable into something tasty is quite a challenge. One such rainy day I faced a dilemma of recreating something delicious from cabbage. Cabbage Kofta curry an awesome dish that is warm and filling. To my surprise both my kids (age 6 & 4) just loved it!
I adapted this recipe from the very famous malai kofta. Using cabbage to make the kofta gave it an unique crunchy surprise. I am sure we would have relished consuming just the koftas on a platter 🙂
Adding an element such as the curry took the entire dish to another level. We consumed kofta curry along with roti and steamed rice. Believe me folks I was asked to repeat it next time we had cabbage at home.
Follow the simple recipe and let me know what was your feedback.
- Cabbage grated or finely chopped : 2 cups
- Corn flour: 2 tsp
- Besan or gram flour: 1 cup
- Chilli - 2 nos.
- Salt
- Oil for frying
- Onion grated : 2 cups
- Tomato puree : 2 cups
- Ginger and garlic paste : 2 tsp
- Coriander
- Turmeric : 1 tsp
- Chilli powder : 1 tsp
- Add all the kofta ingredients and make a small balls ready for frying.
- In an utensil heat some oil and fry the cabbage balls until golden brown.
- Take some oil and saute the grated onions, ginger and garlic paste until the room fills with aroma.
- Put some turmeric powder, chilli powder and let it be combined with salt.
- Add the tomato puree and let the curry shimmer for 10 mins.
- Once the curry well cooked gently insert kofta's. Now keep the flame on medium and let the kofta absorb some curry, then garnish with freshly cut coriander.
- Serve cabbage kofta curry with roti and steam rice.
