Cabbage kofta recipe – low-fat koftas using cabbage, cooked in a tomato-based gravy.- Cabbage kofta recipe with step-by-step pictures.
I never know that we can make koftas with Cabbage and this is the first time I attempted it turned out well and was a super hit among the kids. Actually, I wanted to deep fry the kofta ballas as I did for Malai Kofta Recipe, but after I start putting one ball in oil, I felt it absorbed more oil. So I immediately changed the idea of deep frying it and made it in a paniyaram pan. Though it took a little extra time, still we can have guilt-free koftas.
Also check out Gulab jamun kofta, Lauki kofta curry, Raw banana kofta curry, Palak kofta gravy
Cabbage kofta recipe
No deep fried- healthy cabbage kofta recipe – perfect side dish for roti, naan and jeera rice
Servings 4
Ingredients
For Kofta
- 2 cups cabbage finely chopped
- 1 cup paneer scrambled
- 3 tbsp Gram flour |besan
- ½ tsp garam masala
- Salt as needed
- 2 tbsp oil
For the gravy
- 2 onion
- 2 tomato
- 1 tsp red chili powder
- 1 tsp tomato ketchup
- 1 tsp garam masala
- 3 garlic cloves
- 1 cup full cream milk or ¼ cup fresh cream
- 1 tbsp oil
Instructions
- Add the chopped cabbage and scrambled paneer in a wide bowl and add salt.
- Keep this aside for 15 minutes after mixing well.
- Now squeeze out the extra water as much as you can and keep it aside.
- Add red chilli powder, garam masala, little salt, besan and mix well.
- Now start making balls. If you still can’t bind this properly add 1-2 tbsp of besan to this cabbage paneer mixture and start making balls.
- It yielded approximately 12 balls for me.
- Heat a paniyaram pan, and add little oil to this and start cooking the kofta balls in a medium low flame. This will take little time but instead of deep frying this method is ok.
- Cook all sides by turning it around till it becomes golden brown in color.
- Koftas are ready. Keep this aside.
For gravy:
- Roughly chop the onions and peel the skin of the garlic. Saute this in a tbsp of oil till the onions turn brown.
- Grind this into a smooth paste along with tomatoes, chilli powder, kasoori methi and tomato ketchup.
- In a pan add oil and add the ground masala.
- When it leaves oil on the side add the milk ( I used full cream milk) and add 1 cup of water too. Make the gravy little thin as after adding the koftas the gravy will thicken .
- Add garam masala to this and mix well.
- When the koftas are completely cool, add to the hot gravy and switch off the flame.
- Garnish with coriander leaves.
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Notes
Note:
1. These koftas stayed in the gravy for 4- 5 hours. 2. Always ensure that the water is completely squeezed out from the cabbage paneer mixture. 3. Cabbage kofta pairs well with naan, roti, and jeera rice.
1. These koftas stayed in the gravy for 4- 5 hours. 2. Always ensure that the water is completely squeezed out from the cabbage paneer mixture. 3. Cabbage kofta pairs well with naan, roti, and jeera rice.
METHOD: for making koftas.
- Add the chopped cabbage and scrambled paneer in a wide bowl and add salt.
- Keep this aside for 15 minutes after mixing well.
- Now squeeze out the extra water as much as you can and keep it aside.
- Add red chilli powder, garam masala, little salt,besan and mix well.
- Now start making balls. If you still can’t bind this properly add 1-2 tblsp of besan to this cabbage paneer mixture and start making balls.
- It yielded approximately 12 balls for me.
 |
 |
- Heat a paniyaram pan, add little oil to this, and start cooking the kofta balls on a medium-low flame. This will take little time but instead of deep frying, this method is ok.
- Cook all sides by turning it around till it becomes golden brown in color.
 |
 |
- Koftas are ready. Keep this aside.
For gravy:
- Roughly chop the onions and peel the skin of the garlic. Saute this in a tbsp of oil till the onions turn brown.
- Grind this into a smooth paste along with tomatoes, chili powder, kasoori methi, and tomato ketchup.
- In a pan add oil and add the ground masala.
- When it leaves oil on the side add the milk ( i used full cream milk) and add 1 cup of water too. Make the gravy a little thin as after adding the koftas the gravy will thicken. Add garam masala to this and mix well.
 |
 |
- When the koftas are completely cool, add to the hot gravy and switch off the flame.
- Garnish with coriander leaves.
Note:
- These koftas stayed in the gravy as was for 4- 5 hours.
- Always ensure that the water is completely squeezed out from the cabbage paneer mixture.
Looks delicious and rich gravy
Kofta looks soooooooooooooooooooooo good jayashri
Healthy koftas n lovely clicks…
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I absolutely loved this and will surely be trying it myself 🙂 thanks jey!
i cannot say no to this tasty kofta…wow….
I love this curry…I deep fry sometimes otherwise I do the same in paniyaram pan for regular use..
I will surely be trying this out soon!! Looks amazingly good!! 🙂
Food-O-Mania!
wow what a picture jey? i loved every bit ! wll surely try it
Looks yummy Jeyashri. I also use the paniyaram pan for kofthas. Truly guilt free.
Vardhini
Event: Bake Fest
OMG !!! Really tempting me 🙁
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looks delicious jeya 🙂
delicious and inviting dear…
Delicious and tempting kofta with cabbage…Loved the creamy curry..yum..
wow looks tempting… kofta with cabbage interesting… i dint not tasted spicy version of paneer but it must be delicious…
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Good idea of using paniyaram pan for frying koftas. Healthy! Loved it Jeyashri.
it looks so good & guilt free.. makes the day more happier :).. i have switched to this mode too.. though time consuming , worth it totally! awesome!
I could just eat it as it is…looks so yummy…
What I find interesting is that u havent fried these koftas… Yumm!!!
Gravy looks simply rich and irresistible, even i stopped frying koftas now,am using paniyaram pan too.
Amma makes kofta with radish and cabbage the same way too but we have it as such..this kofta gravy looks very tempting!! 🙂
slurp…looks very tempting…
so tempting kofta!
https://great-secret-of-life.blogspot.com
very tempting curry,made them long back with vahchef recipe..yummmmmmmm
The gravy looks awesome, nice idea with the paniyaram pan..
Love this ..I do in paniyaram pan too mostly …nice pics
lovely presentation with great flavors..
Tasty Appetite
Very nice recipe
this kofta recipe looks so delicious. I was wondering if there is an alternative to those special pans? do you think I would be able to bake it?
Though i haven't tried baking koftas, but i have see my friends baked this.
Happy that they are fried in paniyaram pan,looks guilt free & delicious..Nicee clicks too:)
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like the panfried style of koftas..healthy way
I do make in paniyaram pan cos of to much oil for regular diet… And yes it is equally tasty too. Way too tempting ….wish to have roti and this sidedish right now.
wow very tempting Jeyashri,love to try it…
Looks super good Jeyashri…very creamy and yummy gravy…Koftas with cabbage sounds interesting
Tried it today.. it was yummmm.It has never come out so well before. So Took a picture of my kofta. Thanks Jayshree.
Oh great, send me the picture to my mail id, will share in my Facebook fan page.
Sounds delicious, nice idea to use paniyaram pan for koftas.
Hi Jey,
The cabbage koftas look very yummy…i also never deep fry them i always make them only in the paniyaram pans….its as if the paniyaram pans are made specially to cook the koftas. Dont you saute the tomatoes for the gravy? DO you add them raw for the puree??
Shobha
http://www.anubhavati.wordpress.com
(Why doesnt your blog allow WordPress???)
Hi Shobha,
I didn't saute the tomatoes, just added to the sauted onions while grinding.
Just to avoid anonymous comments i have enabled this, nothing like not allowing word press. Blogger doesn't have that option.
Very healthy koftas..really it's a guilt free side dish.
healthy and yummy gravy.great…..
Maha
Such gorgeous looking curry..lovely color…tempting
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good vegetarian dish to try out and along with tandoori roti and little bit of tomato ketchup it tastes more better..
Tried this a couple of times. Really good.thanks for the healthy way of making kofta balls