India ~ Dinner ~ Cabbage Kofta

 

Cabbage Kofta

So tonight I was going to make an eggplant dish however, my eggplant *sadly pushed to the back of the fridge* did not last until I could get to it :( 

So, I quickly recovered and found a recipe to use the cabbage I had bought. Not Only That! I found a great new website!! Perhaps to many, the discovery of a new website is mundane, nothing really to blog about, but it is entirely too exciting to me! The only thing more exciting to happen these last few days is finding a small spice jar of mustard seeds at my local corner store. o.O

But enough of my life *or lack thereof* Lets get this recipe up so that all of you can try it out! 

Original Post was found Here

And that wonderful new website is Called Manjula's Kitchen and just so you know, She is adorable and has videos up showing you how to cook it! SO helpful.

Cabbage Kofta

Recipe serves will 4.
Ingredients:
For Koftas (dumpling):

• 2 cup shredded cabbage (patha gobhi)
• 3/4 cup gram flour or as needed
• 1/2 teaspoon cumin seed (jeera)
• 2 teaspoon chopped cilantro (hara dhania)
• 1 teaspoon shredded ginger
• 1 chopped green chili
• 1 teaspoon salt
• Oil to fry

Gravy:

• 3 medium tomatoes
• 1/2 inch ginger (adrak)
• 1 green chili
• 2 tablespoon yogurt
• 2 tablespoon oil
• Pinch asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon gram flour (basen)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 paprika
• 1/4 teaspoon red pepper
• 2 tablespoon finally chopped cilantro (hara dhania)
• 1 teaspoon sugar

Method:
Koftas (dumpling):

1. Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
2. Heat the oil in a frying pan on medium-high heat.
3. The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
4. Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
5. Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
6. Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

Gravy:

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
2. Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
3. Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
4. Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
5. Next add yogurt and cook for another minute.
6. Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
   Note: adjust the thickness of the gravy to your taste by adjusting the water.
7. Add the prepared koftas and let it simmer for another 7 to 8 minutes.
8. Turn of the heat and add the cilantro and cover the pot.

Variations:
Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
Tips:
Koftas can be refrigerated for 5 days or freeze for a month.

What I did Differently
I did not add chilies. Cringe, I know, I know, I promised to stop excluding them however my distaste for chilies is much like taking liquid cough syrup when you are a child, or heck even as an adult. So no chilies and I did not use gram flour, just regular flour flour, and it worked just fine. :)

My families Reaction
All of my kids ate it and when that means ALL of it!
The smell of the gravy still fills the house tonight and the kids are all full. My oldest even had seconds. Another recipe to add to my favorites. It was pretty easy, and aside from the amount of oil needed to fry the dumplings, it did not take too much prep time. I could see this being a great comfort food and something to eat when the nights are cold. Nom Nom.